Recipe information
Yield
Serves 8
Ingredients
1/2 cup fresh pomegranate juice (from about two 11-ounce pomegranates)
1/4 cup sugar
1 teaspoon orange-flower water*
2 tablespoons pomegranate seeds
2 750-ml bottles chilled Prosecco
Preparation
Step 1
Bring juice and sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Boil 1 minute. Reduce heat to medium and simmer until mixture thickens and reduces to 1/4 cup, about 5 minutes longer. Remove from heat and stir in orange-flower water. Refrigerate syrup until cold, about 1 hour. (Syrup can be made 1 week ahead. Cover and keep refrigerated.)
Step 2
Place pomegranate seeds in plastic bag and freeze 1 hour.
Step 3
Pour 1 1/2 teaspoons syrup into each of eight 8-ounce Champagne flutes. Fill flutes with Prosecco; stir gently. Float a few frozen seeds in each glass and serve.
Step 4
*A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.
