The first step is collecting enough pomegranate peels to make a usable amount of powder.

Whenever you eat a fresh pomegranate, be sure to save the peels, pith, and membrane that surround the juicy red seeds. Rinse off any sticky juices or residue. Then lay the peels out on a baking sheet and allow them to dry completely. This may take a few days. Check that the peels are fully dried and crispy, with no moisture left inside.

If you don't eat pomegranates often enough to collect sufficient peels, you can ask friends to save theirs for you too. Some grocery stores may even give away excess peels if you ask nicely.

For best flavor and storage life, it helps to fully dehydrate the pomegranate peels before blending into powder.

You have a couple options for dehydrating:

Oven: Spread peels on a baking sheet and bake at 200°F for 2-3 hours, until completely dried out.

Sun: Leave peels in direct sunlight for 1-2 days, bringing inside at night.

Flipping and rotating the peels occasionally will help them dry evenly. The peels are ready when brittle and crunchy to the touch.

Once the pomegranate peels are fully dried and dehydrated, you're ready to blend them into a powder.

A high-speed blender like a Vitamix works great to finely grind the peels.

A coffee grinder also does the trick, although you may need to work in smaller batches.

A food processor can grind peels into a grittier powder or flakes.

Process the peels until you achieve a fine, fluffy powder. Break down any remaining large pieces or flakes that weren't fully powdered.

Aim for a consistently fine texture, similar to cinnamon or ginger powder. This aids in flavor and mixing abilities later on when cooking or baking.