Trim the ends of the citrus fruits. Thinly slice them into rounds and remove the seeds. Wash the mint under cool water. Put the citrus slices into a large pitcher.

Cut open the pomegranate and remove the seeds, careful to discard any of the white fiber holding the seeds inside the fruit. Add them to the large pitcher

Remove the stems from half of the mint leaves and put those leaves into the pitcher.

In a saucepan mix the sugar and the water together. Add the rest of the mint to the pan.

Heat the pan on the stove on medium. Once the sugar has fully dissolved in the water and the mint has started to wilt, remove the pan from the heat.

Allow the syrup to cool down before pouring it into the pitcher with the fruit. Let it sit about 30 minutes to cool all the way and sweeten the citrus.

Pour the carbonated water into the pitcher.

Add the wine to the pitcher and stir everything well.