Good to know about the water trick, now. A couple of years ago, we got 6 full grocery bags of pomegranates from sister-in-law. I made my husband sort through with disposable gloves, all the seeds from the membranes and pith. Omg, what an ordeal. I ran the seeds through the juicer and made a lot of jelly. I was sick of making jelly and came up with a liqueur to help with the 'picking fatigue.' This was popular and it was suggested that I 'bootleg.' We still have jelly but the liqueur is long gone;) Awesome flavor!
1Have ripe pomegranate seeds already cleaned up with no pith on them. (This can be down in a large bowl of cold water; I'd put gloves on and an old apron. The seeds will sink. Just keep skimming off the pith and rind or it will make the mixture bitter or foul.) Drain off the seeds and measure amount. Zest or peel the citrus fruits.
2Stir water and sugar together until boiling. Reduce heat and simmer for 6-7 minutes until the sugar is completely dissolved.
3Take of the heat and cool. Put whole pomegranate seeds in a stainless steel, glass, or any non-changing surfaced bowl. Add the cooled sugar solution, vodka, and cover with plastic wrap and aluminum foil. Keep dark and stir once/week x 4-6 weeks.
4When fully matured the solution will be ruby red and extremely flavorful. Pour into sterilized glass containers or just funnel it back into empty hard liquor bottles, (if fresh). (Otherwise rinse a few times pouring boiling water in by funnel and emptying when bottle is cool enough to pick up by hand again.)
5Strain the matured liquid through cheesecloth or a coffee filter. Pour the lovely ruby liqueur into a labelled glass bottle. Shelf life is 1-2 years, but I guarantee it won't make a 6 month mark!