Put pomegranate juice, sugar and lemon juice in a 4 quart saucepan, set over medium heat.
Cook, stirring occasionally, until the sugar has completely disolved.
Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup.
Remove from heat and allow to cool in the saucepan for 30 minutes.
Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
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