From Serious Eats.
" What you should really watch out for is texture. Anardana ranges from slightly pliant, like a gummy candy or a recently dried chile, to rock-hard. Softer seeds are juicier and more flavorful, though if all you can find are pebbly kinds, don’t let that stop you."
I had some pomegranate tea while in Istanbul and am trying to make some from local pomagranites.
The darker arils are what I’ve dried. A lot more sugar in this last picture, which is the “tea” I brought back from Turkey.
Not sure what this is.
Any experience or suggestions?