Sprinkle some pomegranate seeds into each cavity of 2 ice cube trays.
Fill the ice cube trays, almost to the top, with the water.
Freeze until the ice cubes are frozen solid, about 4 hours or overnight.
For the Pomegranate Syrup:
Add the pomegranate seeds to a small saucepan. Crush them with a potato masher or fork to release some of the juices.
Add the sugar and water.
Bring to a boil and stir until the sugar is dissolved. Lower the heat and simmer for 5 minutes.
Remove from heat. Let the syrup cool.
Strain the syrup through a fine mesh strainer. Discard the seeds. If making the syrup ahead of time, keep the syrup covered and refrigerated. A squeeze bottle works well.
To Assemble the Mojito:
In each of 4 tall glasses, add 4 tablespoons pomegranate syrup, 8-10 mint leaves and 2 tablespoons lime juice.
Fill the glasses with the pomegranate ice cubes, almost to the top.
Top each glass with club soda. Use a long spoon to gently mix it all together.
Garnish with lime wedges and serve!
Notes
The syrup and ice cubes can be prepared days ahead of time.
If you can find frozen pomegranate seeds, this will help cut down on the prep time! They can be used directly in the ice cubes or you can thaw them in the refrigerator ahead of time.
Make sure to protect your clothing when working with pomegranate seeds because the juice can easily spray and stain.