Step 1

Boil the pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. When the juice boils, reduce the heat to a medium-low. You should see the liquid boiling very gently in the middle.

Step 2

Let the mixture simmer for about an hour, uncovered. Stir occasionally to make sure that the sugars don't stick to the bottom of the saucepan.

Step 3

After 45 minutes of simmering, you'll notice that a lot of liquid has burned off. Reduce the heat very slightly and let it simmer for another 15 minutes or so. Take a spoon and dip it into the molasses. If it coats the spoon, the molasses is done cooking (see photo in blog post for a visual).

Step 4

Turn off the heat and let it cool for 30 minutes before pouring it into a jar. The mixture will still be runny, but don't worry. The molasses thickens as it cools.

Step 5

This recipe should yield about 1 cup and 2 tablespoons of pomegranate molasses. Store the molasses in the refrigerator for up to 6 months.