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Combine sugar and water in a small saucepan; bring to a boil. Cook for 1 minute, or until sugar is dissolved. Remove from heat; add lemon zest and lemon juice. Cover and let cool for 30 minutes. Strain mixture into blender or food processor. Add peach and pomegranate blueberry juice; blend until smooth.  Chill in refrigerator for at least 1 hour or overnight. Pour mixture into freezer can of ice cream freezer and freeze according to manufacturer's directions. Transfer to a freezer safe container and freeze covered for 1 hour or until firm. Serve in martini glass with a lemon zest curl and mint leaf.