I've had a hard time finding pomegranate molasses - and when I did, I found it to be about the price of a car payment, so I "surfed" at home looking for a way to make it. The recipes are similar but most remain too tart for my family (I've upped the sugar; you don't have to). I now put this all over pork roasts, add to chicken sauces, glaze roast vegetables with it and add a drop to a vinaigrette. I know there is a gelato in its future.
2 cups pomegranate juice
1/4-1/2 cup sugar
generous squeeze of 1/4 lemon
Put all in a saucepan and simmer till reduced to 1/4 cup and thick and syrupy. It took me about an hour and I checked and stirred every ten-minutes. Enjoy!