1. Make the rosemary simple syrup by heating the water, sugar, rosemary and cloves in a saucepan over medium heat. Bring to a boil and let simmer for 10 minutes until the sugar has been dissolved. Strain the syrup with a mesh strainer to remove the cloves and rosemary leaves. Store in a glass container and refridgerate for up to 2 weeks.
2. Add the simple syrup, pomegranate juice, club soda and lime juice to a highball glass filled with ice. Stir.
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