In a medium saucepan, combine equal parts granulated sugar and water. Heat over medium, stirring for about 5-7 minutes until sugar dissolves.

In a mixing bowl, combine cooled simple syrup, pomegranate juice, and lemon juice. Stir well for 1-2 minutes.

If using, add vodka and mix thoroughly.

Pour the mixture into a freezer-safe container, cover to prevent ice build-up, and freeze.

After 1 hour, stir with a fork to break up ice crystals. Return to the freezer and repeat every 30 minutes for 2-3 hours.

Once firm yet scoopable, let the sorbet sit at room temperature for 5 minutes before serving. Garnish if desired.