4 cups pomegranate juice
1/2 cup sugar
1 tablespoon lemon juice
Combine all ingredients in saucepan or deep skillet (a wider diameter will allow it to reduce more quickly).
Bring to a boil, then immediately reduce to a simmer. Cook for 30-45 minutes, until reduced to 1.75 cups. The time will vary greatly depending on the size of your pan. The consistency should be that of warm honey or chocolate syrup - it will thicken quite a bit as it cools. If you find it is not thick enough when cooled, you can heat again until desired consistency is reached.
Store in the refrigerator in a sealed jar or bottle.