A staple of Middle Eastern cuisine, pomegranate molasses adds a tangy-sweet flavor to salad dressings, marinades and meat glazes. Although you can buy it in specialty stores and Middle Eastern markets, making your own is a snap. Just slowly reduce fresh pomegranate and lemon juice with a little sugar until it thickens into a molasses-like syrup. If you prefer a sweeter syrup, simply increase the sugar to taste.
Place the juice in a small saucepan and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, at a brisk simmer until the juice has reduced to 3/4 cup, about 45 minutes. The liquid will thicken as it cools.
Transfer the molasses to a clean jar, seal tightly, and store in the refrigerator for up to 1 month.