White Christmas Margaritas

For the Simple Syrup:
In a medium saucepan, combine the sugar, water, ginger, lime peel, and orange peel. Bring to a rolling simmer over medium-high heat and cook, stirring frequently, until the sugar has completely dissolved. Then reduce to medium-low and continue simmering, stirring occasionally, for 10 minutes.
Remove from heat and set aside and cool for at least 30 minutes. 
Once cool, strain syrup into a large measuring cup, through a fine mesh strainer. Discard ginger, lime peel, and orange peel. Set syrup aside until needed. Or cover and store in the fridge until needed, up to two weeks.
For the Margaritas:

In the body of a large blender, combine all of the simple syrup with the coconut cream, tequila, lime juice, orange liqueur, and orange juice. Pulse on medium-high speed for 2 minutes. 
Place a fine-mesh strainer over a pitcher and strain the mixture into the pitcher. 
For the Coconut Lime Rim:
On a small plate, sprinkle the finely shredded coconut in an even layer. Add the lime zest and mix gently to combine. 
Rub a lime wedge around the rim of a glass. Holding the base of the glass, dip the rim into the finely shredded coconut. 
Carefully fill the glasses with ice, then pour the margarita mix on top. Garish with pomegranate seeds, mint, and extra lime slices, if desired.