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Combine pomegranate juice, sugar and lemon juice in a small saucepan.
Set over medium-high heat and bring to a simmer. Lower the heat to medium-low and continue to simmer, stirring occasionally, making sure molasses does not boil, until liquid is thick and reduced by about half, 25 to 30 minutes.
Let cool completely. Pomegranate molasses will keep in an airtight container in the refrigerator for up to 1 week.