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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.)
2. Place pomegranate seeds in plastic bag and freeze 1 hour.
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.
4. *A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.
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