4 cups pomegranate juice*
1/2 cup sugar
2 tablespoons lemon juice
Heat pomegranate juice, sugar, lemon to a simmer: In a large, wide, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer.
Reduce to a syrup: Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups.
If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.
Store in a jar, chilled: Pour out into a jar. Let cool. Store chilled in the refrigerator.
* To make pomegranate juice, place the arils (from about 8 large pomegranates) in a blender and pulse just enough so that the arils are broken up. (Do not pulse so much that you blend the bitter white hard part into the juicy red parts.) Then strain the juice through a fine mesh sieve.
Note that pomegranates vary in their acidity level and sweetness. Depending on the juice you are using, you many need to add more or less sugar or lemon juice to get the right balance of sugar and acidity.
Used in Middle Eastern Cuisine.
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