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The heavier the pomegranate is, the juicier it will be. The water will loosen the seeds to make them easier to collect. Then let dry for 5 minutes. You can lay them flat in a container and refrigerate them for up to three days, or freeze them for up to six months.
Pick a pomegranate that has thin, tough, and unbroken skin. Cut off its crown with a sharp knife. Score the pomegranate with cuts as if you are going to break it into quarters. Soak it in cold water. While the pomegranate is under water, gently pull fruit apart into quarters. Run your fingers through each quarter slice to start separating the seeds. Scoop the seeds up which should mostly be floating on the top of the water. Store the seeds if you don't want to eat them right away.