In a medium-sized saucepan over medium-high heat, combine the pomegranate juice, sugar, and lemon juice. Stir the mixture well to dissolve the sugar.

Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to simmer uncovered.

Simmer the mixture until it reduces to a thick, syrupy consistency about a quarter of the amount, about 90 minutes. To check the consistency, place a small amount of the molasses on a spoon and let it cool slightly. It should have a syrupy texture and coat the back of the spoon. You’ll get about 8 ounces.

Allow the pomegranate molasses cool to room temperature. Pour the cooled pomegranate molasses into a clean, airtight jar or bottle for storage and store in the fridge for up to 3 months.