An easy sauce to compliment any dish. Use it on meats, as a dip for bread, or on top of ice-cream.
4 cup 100% pomegranate juice (bottled or fresh)
⅔ cup sugar
⅓ cup fresh lemon juice
Pour pomegranate juice, sugar, and lemon juice into a small saucepan.
Heat up over medium until the sauce begins to simmer lightly. Stir to dissolve sugar.
Allow the liquid to simmer very lightly for 60-80 minutes, stirring every 10 minutes, till the liquid reduces by 75% to about 1 cup of molasses.
The liquid is ready when it has a light syrupy consistency and coats the back of a spoon. Don't let it thicken too much, or it will harden when it cools.
Remove from heat. The syrup will continue to thicken as it cools. If you're unsure about the consistency, measure the reduce liquid-- it should be between 1 and 1 1/4 cups of syrup. If it's a lot more liquid than that, continue reducing.
After the syrup cools completely, store it in an airtight jar or container in the refrigerator for up to 4 weeks.