Pomegranate Juice (16 fl oz)
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 Tbsp)
into the bottom of a Champagne flute or coupe. Top with 1/2 cup of
Champagne (3 cups)
and garnish with a few
Pomegranate Seeds (to taste)
. Repeat for each cocktail. Serve immediately and enjoy!