4 Cups of Pomegranate Juice
1/2 Cup of Sugar
1/4 Cup of fresh squeezed lemon juice
In a saucepan warm the pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat and simmer for about an hour, until the juice becomes syrupy and sticks to the back of a spoon. It should reduce to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.
Pomegranate molasses is a great condiment to have on hand. It is not only frequently used in Middle Eastern recipes, such as lentil and eggplant stew, chicken, or muhammara, it is also a lovely addition to cocktails, dressings, and glazes.