Before getting into the recipes, let me say that we seem to have finally hit pay-dirt. But it's been an interesting road, and I'm afraid I'm going to have to take you down it with me. First, the final recipe. Too young, and the flavor may be weak. Too old, and they will, of course, already be rotten.
Larger pomegranates are preferred, if only for yield.
The units here should really be in ounces, but I didn't measure them carefully. If unsure, err on the side of plenty. For the experiments I performed, we got just under 8 ounces of juice per pomegranate, not counting the pulp. Remove pods from pomegranates. Throw away rind and pith.