I saw this recipe last week on Food Network and decided to try it. Let me tell you, it was a good decision!
I started with making the pomegranate molasses by combining in a small saucepan, on medium heat, 2 cups of pomegranate juice, 1/4 cup of sugar and 1 tbsp lemon juice. I stirred until the sugar dissolved, then allowed it to reduce, on medium-low heat, for about an hour, until it became syrupy. I let it cool, used about 2 tbsp of it, then stored the rest in a jar, in the fridge.