Pomegranate Syrup, or Molasses

Ingredients

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

Instructions

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.