Combine the Pomegranate Juice (16 fluid ounce) and Granulated Sugar (1/4 cup) in a small saucepan, and bring to a low boil over medium heat.
Continue to cook over medium heat for twenty minutes, until the juice is reduced by half.
Set aside to cool slightly, then transfer to a glass measuring cup and refrigerate until very cold.
Pour 1 tablespoon pomegranate syrup and 1 teaspoon of Lemon Juice (2 tablespoon) into the bottom of a Champagne flute or coupe. Top with 1/2 cup of Champagne (750 milliliter) and garnish with a few Pomegranate Seeds (to taste). Repeat for each cocktail. Serve immediately and enjoy!