In a small pan, combine the pomegranate and lemon juices and the sugar.

Heat the mixture over medium heat, stirring occasionally to help the sugar dissolve.

Allow the mixture to come to a gentle boil, then reduce the heat.

Continue to simmer the juice until it is thick and drips slowly off the end of a spoon. It should coat the back of a spoon, and will have reduced from four cups of juice to about 1 to 1 1/2 cups. When the pomegranate syrup is warm, it should be the consistency of real maple syrup. Once it’s cooled, it’ll have the thickness of pancake syrup–think Aunt Jemima’s or Log Cabin syrup.

You can just pour the pomegranate syrup into a liquid measuring cup to check how much it has reduced. Don’t be concerned if it doesn’t seem thick enough when it’s reduced–it will continue to thicken as it cools.

Cooking down the pomegranate molasses can take 30 minutes to an hour. It will vary based on the temperature you cook at, and the surface area of your pan.

Remove the pomegranate molasses from the heat and allow it to cool. Place it in an airtight bottle or jar and refrigerate.

Homemade pomegranate molasses should always be stored in the refrigerator in an airtight jar or container. It will keep for up to 6 weeks.