Instructions
In a small saucepan, combine sugar, water, and fresh, chopped rosemary. Bring to a boil, swirling to dissolve the sugar, then remove from the heat and steep 5 minutes. Strain and chill until needed, up to 1 week.
Cut the meyer lemon in half crosswise. Place the cut side down on a hot grill (a stovetop grill pan works well, too). Grill until the flesh is charred, 2-3 minutes. Remove and let cool. Juice the lemons and strain out any seeds and pulp.
In a highball glass, combine vodka, pomegranate juice, grilled lemon juice, and rosemary simple syrup, stirring well. Top with plenty of ice and sparkling water, adding more lemon or simple syrup if you feel the drink needs it. Garnish with pomegranate arils and a rosemary sprig and serve.