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1
For Syrup:
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Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
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3
Cook, stirring occasionally, until the sugar has completely dissolved.
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4
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. It should be the consistency of syrup.
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5
Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
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6
For Molasses:
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7
Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat.
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8
Cook, stirring occasionally, until the sugar has completely dissolved.
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9
Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup.
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10
Remove from the heat and allow to cool in the saucepan for 30 minutes.
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11
Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
