Pour pomegranate juice to a large saucepan. Add sugar and lemon juice.
Bring it to a boil on a medium high flame. Stir well and reduce the heat to medium.
Simmer until the juice reduces to ¼ of the original quantity.
Dip a spoon into the molasses and check. It should coat the back of a spoon.
The other way to find out is by dropping half a teaspoon of molasses on a plate. It should hold shape upon cooling. Tilt the plate, it should be flowing yet of thick consistency.
It will thicken further upon cooling and resembles the consistency of honey.
Cool down completely before you pour it to a glass bottle or container. Refrigerate and use with in 6 months. You may need to bring it to room temperature as it becomes thicker after refrigeration.
Drizzle pomegranate molasses on your salads, marinades, ice cream, grilled vegetables and meat.