We have a pomegranate tree on the property and after harvest one year, we crushed the abundant seed juice, and cooked it down. This syrup is delicious over lamb, as in our Grilled Leg of Lamb with Pomegranate Molasses , or over chicken or pork. It is even quite a treat drizzled over vanilla ice cream! This makes a wonderful gift.
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.