How to make pomegranate molasses, a single-ingredient recipe for a complex elixir

The two pomegranate trees in our garden in East Jerusalem are as old as our house, 25 years old, planted shortly after my father finished building it. This season, they are laden with fruit, many branches hanging in the sun, as if being weighed down by life. With the reed, my father lifted the branches. They say it’s the fine line between genius and madness. The sight of those red orbs, swimming among the pointed green leaves, with a blue rubber broom on a wooden stick lifting them was like anything I had ever seen.