Pink Lemonade

For the simple syrup:
Heat a sauce pan on low to medium heat and add the water, sugar, and lemon zest. Bring the sugar mixture to a boil and stir. Once the sugar dissolves, about 6 minutes, remove the syrup from the pan into a heat-proof bowl and let cool. Once cooled, pour the syrup through a mesh strainer and into a large measuring cup with a pour spout. Discard the lemon zest that is left in the strainer.

For the pink lemonade:
Juice and strain the lemons. In a large pitcher, add the strained lemon juice, cooled simple syrup, water and pomegranate juice. Stir together and add the ice. Slice a lemon into about ½-inch wide slices, remove the seeds if possible, and add to the pitcher. Serve over additional ice if desired.