• Choose ripe pomegranates that feel heavy for their size and have vibrant red skin. Ripe pomegranates will yield the juiciest and most flavorful arils.
• Use a knife to carefully cut off the crown (the top) of the pomegranates. Then, score the skin by making shallow cuts along the ridges of the pomegranate, creating sections. Be cautious not to cut too deeply into the arils, as you don't want to damage them.
• Place the scored pomegranates in a large bowl of water. Submerge them and gently pull the sections apart under the water. This helps prevent juice from splattering, and it's easier to release the arils without breaking them.
• Working under the water, gently separate the arils from the pith and membranes. The arils will sink to the bottom of the bowl, while the white pith will float to the top. Skim off the pith with a strainer or your fingers.
• Drain the arils and give them a gentle rinse to remove any residual pith or juice.

Using a Dehydrator:

• Spread the arils evenly on the dehydrator trays, making sure they are not touching. Set the dehydrator to a low temperature, typically around 135°F (57°C), and dehydrate for 6 to 12 hours, or until the arils are completely dried and crispy.

Using an Oven: I

• f you don't have a dehydrator, you can use your oven. Preheat the oven to its lowest setting (usually around 170°F or 75°C). Place the arils on a baking sheet in a single layer. Prop the oven door open slightly to allow moisture to escape. Dehydrate for about 6-12 hours, or until the arils are fully dried and crispy.
• Once the pomegranate arils are dried, remove them from the dehydrator or oven and let them cool to room temperature. Store the dried pomegranate seeds in an airtight container, preferably in a cool, dark place.