The best pomegranate molasses I ever tasted was that which smothered the fried aubergine in El Viejo Molino. Deep, syrupy, smoky and actually more savoury than sweet.
Yesterday I was in Argos – no,no,no – thank you David, it was Asda (Asda, Aldi,Argos…. what is it about four letter words starting with A?) anyway… I was in Asda, rifling through the discounted fruit and veg and what did I spy but 12 pomegranate for a quid. Yes!
Back home, having having halved the golden beauties with their perky little topknots, and tapped them on the backside to release their jewels I ended up with half a bowl of juicy ruby red seeds. They went straight into the blender then I squashed all the juice I could get out of them – about 750ml. Then the juice went into to a wide shallow pan with the juice of half a lemon. That’s it. Brought to the boil then simmered for about an hour, whilst reading my book and occasionally, laconically stirring. When reduced by half it should coat the back of a spoon and feel sticky. Decant into a sterilised bottle.
TBH it is probably cheaper to buy it in a bottle when the pomegranates are full price. But at 12 for a quid it was worth the experiment.
hecichera 
I love its sweet and sourness on ice cream.