Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. 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 the 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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|Serving Size: 1 Serving (1076g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 26 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 27995.5mg||965 %|
|Potassium 2146.7mg||56 %|
|Total Carbohydrate 131.4g||39 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 130.4g|
|Protein 1.5g||2 %|
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Calories per serving: 540
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