I made juice!
Now what? I'm not sure I like the crunchy seeds; that surprised me, I was prepared to enjoy the pomegranate unconditionally. Most recipes I've found use the seeds whole; baked goods have them mixed in, and pies and parfaits have them sprinkled on top. I actually tried some in a parfait of Crispix cereal (DO Crispix stay crispy in milk? Stay tuned to find out!) and Greek yogurt. The yogurt was honey-flavored, so mixed with the pomegranate it wasn't the best combination. The little bursts of flavor from the seeds popping was fun though.
Eventually I decided to just juice the whole thing. I did this by putting the seeds in a blender a couple handfuls at a time, then straining them into a cup. To get every last bit of flavor out, I put the strained mess back in the blender with some water and repeated the process. This actually worked pretty well. The juice is strong so adding water really helps it.
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