Separate the top of the pomegranate (pomegranate crown).
Cut each pomegranate into two equal parts
Make a small cut in the middle of each part. Soak pomegranates in cold water for 20 minutes. This will make it easier to remove the seeds.
Remove the pomegranates from the water one by one, tap them lightly with the back of a spoon or a kitchen knife to separate the seeds from their membrane. The knife is more effective than the spoon at separating the seeds.
Juice the pomegranate seeds using a juicer or mixer, then strain the juice and separate the pulp from it. If you are using a mixer, make sure that no pulp or flesh remains in the pomegranate juice. We require a perfectly filtered juice at the end.
Pour the pomegranate juice into a pot without a lid and place it on medium heat. Turn down the heat when the juice begins to boil. Let it boil for about 60 to 80 minutes. If foam develops, skim it off and discard it; The juice is red at the beginning, but it will gradually take on a darker hue as it boils.
Molasses should thicken and concentrate as it simmers. Your syrup is ready once 75 percent of the water has evaporated, leaving 1 cup of molasses out of a total of 4 cups of pomegranate juice. If it boils up more than that, it will become hard and thick and will taste bitter and burnt. The sign of properly prepared molasses is that when a spoon is inserted into the syrup, it remains coated with a thin layer of syrup when removed. This is also called grenadine molasses.
