Instructions
- Chill a champagne flute in the refrigerator.
- In a mixing glass, combine 2 ounces of fresh pomegranate juice and 1 ounce of simple syrup.
- Stir the mixture gently to combine the ingredients.
- Carefully strain the mixture into the chilled champagne flute.
- Top with 3 ounces of chilled Prosecco, pouring slowly to maintain the bubbles.
- Garnish with a few pomegranate seeds and a sprig of mint.