Make the simple syrup. Place a small pot over medium heat. Once the pot is hot, add the cardamom pods and allow them to brown for 2 minutes. Add the sugar, water, and orange peel to the pot, then stir well. Cook the mixture for 20 minutes and continue to stir occassionally. Once the simple syrup is done cooking, strain the mixture and discard the orange peel and cardamom peels. Bottle the simple syrup and place it in the fridge to cool.
Sugar the champagne flute rims. Pour the sugar in a bowl. Rub the lime wedge around the mouth of the flute. Dunk the mouth of the flute into the sugar, then place the flutes to the side.
Combine the juice and simple syrup. Add the pomegranate juice and simple syrup together in a shaker or cup and shake until it is well combined.
Pop the champagne. Carefully pop the champagne with the bottle opening facing away from you. Tilt the flutes at an angle and pour the champagne against the side of the glass. Fill the glass 2/3 full with champagne.
Add the juice. Pour the juice into the flutes (about 1/3 juice to 2/3 champagne).
Top with garnishes. Add pomegranate arils and a sprig of rosemary to the glass, then serve. Mangia!