Method

1. Put the lemon juice, rosewater, pomegranate juice, and sugar into a saucepan, stir, and cook over low heat until the sugar has dissolved.
2. Increase the heat to medium-high, bring to a boil, then reduce the heat to low and simmer for 3-4 minutes.
3. Boiling sugar is extremely hot; handle with care and make sure it doesn’t simmer over.
4. Let cool completely.
5. Put some crushed ice into a tall glass.
6. Pour a dash of the syrup over the ice and add a sprig mint, if using.
7. Pour in mineral or sparkling water to taste, mix well, and serve.
8. The syrup will keep in the refrigerator in a sealed container for three to four days.