Method

• 1.
  For the sugar syrup, place the caster sugar, vanilla pod and seeds, and 2 cups (500ml) water in a small saucepan over medium heat. Cook, stirring constantly, for 2-3 minutes or until the sugar has completely dissolved. Bring to the boil, then remove from heat and set aside to cool slightly.
• 2.
  Transfer to a 500ml-capacity sterilised jar with a fitted lid and keep refrigerated for up to 4 weeks or until ready to use.
• 3.
  To make the cocktails, half-fill a jug with ice. Add cider, vodka, lemon zest, half the pomegranate seeds and mint, and 2/3 cup (165ml) sugar syrup.

• 4.
  Stir to combine, then divide among glasses. Serve with the remaining pomegranate seeds and mint.