Finely chop fresh rosemary and mix with granulated sugar on a flat plate. Rub the rim of chilled glasses with a lemon wedge, then dip into the rosemary-sugar mixture. Set aside.

In a large pitcher, combine chilled pineapple juice, organic lemon juice, and pure maple syrup. Stir until maple syrup is dissolved.

Gently add chilled ginger kombucha to the pitcher just before serving, stirring lightly to combine without losing carbonation.

Fill the rosemary-rimmed glasses with ice, then pour the mocktail mixture over the ice, filling about three-quarters full.

Add a slice of organic lemon and a sprig of fresh rosemary to each glass for garnish. Serve immediately.