Ingredients

4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

Directions

For Syrup: Place the pomegranate juice,
sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar
has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the
mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove
from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool
completely before covering and storing in the refrigerator for up to 6 months.

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce
the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be
the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes.
Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to

6 months.