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1. Prepare fresh pomegranate juice.*
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2. Mix gelatin and sugar in a heavy saucepan, reserve.
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3. Whisk egg yolks and water together; stir into gelatin mixture. Cook over medium-low heat (do not boil), stirring constantly until gelatin and sugar dissolve, about 5 minutes.
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4. Remove from heat; stir in pomegranate and lemon juices.
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5. Refrigerate pomegranate mixture, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 2 1/2 hours.
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6. When pomegranate mixture is ready, beat egg whites until stiff but not dry; thoroughly fold into pomegranate mixture. Reserve.
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7. Whip cream until soft peaks form; reserve 6 tablespoons for garnish. Carefully fold remaining whipped cream into pomegranate mixture.
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8. Divide mixture among six 8-oz. parfait glasses; chill at least 4 hours.
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9. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 3 tablespoons of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
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10. To serve, garnish each parfait with a dollop of whipped cream; sprinkle with chopped nuts and pomegranate arils.
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*For 1 cups of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
