In a large pot add broken cinnamon stick pieces, allspice berries and cracked cardamom pods. Heat on medium high to toast lightly until the blend is fragrant. Reduce the heat.
Add pomegranate juice, water, pink peppercorns, ginger, honey, apple cider vinegar and balsamic vinegar to the toasted spices. Heat on medium until the pot simmers. Then let simmer for 7 minutes.
Remove the pot from heat and let cool to room temperature.
Strain shrub liquid through a fine mesh strainer and discard the solids.
Bottle shrub in an airtight vessel—mason jars work great.
Serve over ice by itself, or add soda water to taste. Cheers!
(The shelf life is approx. 6-8 weeks in the refrigerator. The flavors will continue to mingle and mature over time.)