Preparing the Pomegranate

1. Peel the skin off your ripe pomegranate with the sharp knife, taking care not to cut yourself.

2. Turn on your oven to 120 degrees F. This is the lowest setting on most ovens.

3. Place your peeled pomegranate on the baking tray.

Drying the Pomegranate and Making It Into Powder

1. Place the baking tray on the center rack of your oven, and dry out the fruit. Leave the fruit in the oven for 5 to 8 hours, and turn the fruit every hour or so. You will know it is fully dried when it feels like leather when you touch it, and no moisture is evident on it.

2. Let the now-dried pomegranate fruits sit on your counter for 12 hours to thoroughly cool and air out.

3. Run the cooled pomegranate back and forth across the fine teeth of your grater. Do this step over a plate or bowl so you can contain the small pieces that will be produced.

4. Pour the grated pomegranate into the mortar and pestle, and grind it into a fine powder.

5. Pour the powder into the small glass jar, close the lid, and store the powder in a cool dark place.