Pomegranate Molasses is a staple in many Middle Eastern dishes. It's typically added to sauces for a hint of sweetness and thickness. It's simple to make and a large batch will last a very long time.
Bring all ingredients to a boil in a large pot. Simmer for 2-3 hours, stirring occasionally until a thick dark liquid is formed.
Use as directed in Syrian recipes. Store in a sealed airtight container indefinitely.
Notes
This amount of pomegranate molasses will last about 1 year if you do a lot of Syrian cooking. If not using pomegranate molasses regularly, cut it down keeping ingredients proportionate.