Choose a Ripe Pomegranate – Pick one that feels heavy with firm, unbroken skin to ensure juicy, fresh seeds.
Use a Sharp Knife to Score the Skin – Cut off the crown, then score the skin along the natural ridges without slicing into the seeds.
Break It Open with Your Hands – Gently pull the pomegranate apart along the scored lines to separate it into sections.
Submerge in Water – Place the sections in a bowl of water to loosen the seeds while minimizing juice splatter.
Gently Remove the Seeds – Use your fingers to release the seeds; they will sink while the white membrane floats.
Strain and Dry the Seeds – Scoop out the floating membranes, then drain the seeds using a colander.
Store Properly – Keep the seeds in an airtight container in the fridge for up to a week or freeze for longer freshness.