Update: This year after making, approximately, 1 gallon of Pomegranate juice using this recipe, we made 1 gallon 5 pints of pure pomegranate juice, using the same basic idea. Although for the pure juice, we separated the arrils as per this recipe, but instead of using water and ice, we just put approximately 6 cups of arrils in the blender and ran it on high speed for about 30 seconds to 1.5 minutes, then poured the resulting juice through tripled cheesecloth (to separate the juice from the seeds and other inedible "stuff".) Doing it this way, you don't have to cook out the excess water. <br/>But, whatever you do, be careful, since when we made the pure Pomegranate juice, evidently a few yeasties got in to it and now, we have a gallon of Pomegranate wine. It's not very alcholic, but I can definately taste the ethyl alcohol.