To make pomegranate juice, place the arils in a blender and pulse just enough so that the arils are broken up. Then strain through a fine mesh sieve.
Note that pomegranates vary in their acidity level and sweetness. Depending on the juice you are using, you many need to add more or less sugar or lemon juice to get the right balance of sugar and acidity.
- 4 cups pomegranate juice
- 1/2 cup sugar
- 2 Tbsp lemon juice
In a large, wide, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer.
Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.
If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.