Start by making the ginger rose infusion. Place the dried rose petals and grated ginger in a glass canning jar or other heat-safe container. Cover with half a cup of freshly boiled water. Cover the jar and let steep for 20-30 minutes. Strain out the herbs and return the infusion to the jar. Replace the lid and allow the infusion to cool to room temperature before moving it to the fridge to cool completely.

To make the grenadine syrup, combine the pomegranate juice, sugar, and orange peel in a small pot. Bring to a boil over medium-high heat. Reduce to a simmer and cover. Let the mixture simmer for 15 minutes. Remove from heat and let cool in the pan. Once cool, remove the orange peel, transfer to a glass jar, and place it in the fridge to chill completely.

To make the rimming sugar, add the sugar to a small plate. Take the reserved dried rose petals and crush them up in your hand so the pieces are small. Add the crushed rose petals and ginge powder to the plate and mix to combine.

To make the mocktail, take a wedge of lemon and moisten one side of the glass. Press the glass into the rimming sugar.