Combine the pomegranate juice, lemon juice, and sugar in a medium saucepan. Stir well to dissolve the sugar.
Cook over medium heat for 45 minutes to 1 hour, stirring frequently to prevent burning or browning – the colour should be a rich, deep, glossy burgundy
The molasses is ready when it has reduced by about two thirds and coats the back of a spoon. To test, carefully draw a line through the syrup on the spoon with your finger; If the line stays clear, the molasses is done.
Remove from heat and allow to cool completely. Transfer to a sterilised jar or bottle and store in the refrigerator.
Serving Suggestions
A thoughtful and delicious gift for foodies
Adds a beautifully tart and sweet depth to salad dressings, marinades, and glazes.
