Step 1

Add the pomegranate juice, sugar, and lemon juice to a saucepan that's at least 3-quarts in capacity. The mixture will boil up at first, so it's important to use a saucepan large enough to contain it. Bring to a boil over medium-high heat.

Step 2

Continue to let the mixture simmer, stirring every once in a while, until it has reduced to 1-cup. At this point the pomegranate molasses will be thick enough to coat the back of a spoon.

Step 3

Pour the pomegranate molasses into a glass jar or measuring cup and let cool. Store in a covered container in the refrigerator for up to 6 months.