Step 1

Heat the water, sugar, rosemary, and cloves in a saucepan over medium high heat. Bring to a low boil and let everything simmer for 5-10 minutes until the sugar has fully dissolved. Pour through a fine mesh strainer to remove the cloves and rogue rosemary leaves. Transfer to glass jars and store in the fridge for 2 weeks. (I often stick a sprig of rosemary in there so it keeps getting more intense.)

Step 2

Pour your desired ratios of rosemary syrup, pomegranate juice, and limey bubbly water over an ice ball into a glass. Stir gently, taste and adjust, and enjoy.