Extract pomegranate juice: place a piece of cheesecloth over a medium bowl. Add a handful of pomegranate seeds in the middle of the cheesecloth and fold it in half. Gather the corners together and twist the cloth to wring out the juice. Continue with the remaining of 16 oz pomegranate seeds.

Juice the blueberries: put 8 oz blueberries and 1 tsp rosemary through a juicer and collect the juice in a pitcher.

Add 1/2 cup water to the juicer: this helps further process the leftover blueberry flesh inside the machine.

Combine the juices: add pomegranate juice to the pitcher.

Add sugar to the juice: to balance out the tartness, no more than 1 1/2 tbsp.

Add 1/2 tbsp lemon juice to the pitcher: this adds more depth of flavor to the juice.

Serve: you can pour the juice into 4 glasses and serve immediately or chill the pitcher before serving.