Pomegranate Syrup, or Molasses

• 4 cups pomegranate juice
• 1/2 cup sugar
• 1 tablespoon freshly squeezed lemon juice

1. Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
2. Cook, stirring occasionally, until the sugar has completely dissolved
3. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes.
4. It should be the consistency of syrup.
5. Remove from the heat and allow to cool in the saucepan for 30 minutes.
6. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
7. For Molasses reduce the mix for 70 min instead of 50 be very careful because at this point it will burn very easily.

pomegranate juice, sugar, freshly squeezed lemon juice

Taken from cookpad.com/us/recipes/494953-pomegranate-syrup-or-molasses (may not work)