Clearly, that wasn't going to be possible. It's like pomegranate jelly or other preserves - I'm sure they're delicious but how to you make it without just eating the pomegranate?
(also: it's much cheaper to buy a 10.5 oz bottle of molasses than to buy enough pomegranates to make 10.5 oz of molasses)
You also can't always buy pomegranates, because they are a fruit that you have no choice but to eat seasonally - although, one could argue the same for a lot of other fruit, despite the fact that they are available in the store year round - who wants to eat a yucky, bland, dry, out of season orange?- but pomegranates aren't even available when they aren't in season.
As much as we try and buy local (the CSA really helped with this one), I am an Arab, and Arabs crave things like tomatoes, lemons and most importantly, with regards to this blog entry, pomegranates. All things that are somewhat readily available in a Mediterranean climate, but not so readily available locally here in upstate New York. So about once a year, I crack and buy a pomegranate. One of the ideas of slow food living, so if you can't buy local then at least buy from the region that is known for the particular ingredient/food. So I bought Lebanese pomegranate molasses.
Yesterday, driving home from buying the above mentioned molasses, we saw that Pancho Villa's is taking down its sign. It looked like this:
Which reminded me of this sketch, from about 2:00 onwards: