Pomegranate Cocktail

1. 1

   Bring juice and sugar to boil in medium saucepan over high heat, stirring until sugar dissolves.

2. 2

   Boil 1 minute.

3. 3

   Reduce heat to medium and simmer until mixture thickens and reduces to 1/4 cup, about 5 minutes longer.

4. 4

   Remove from heat and stir in orange-flower water.

5. 5

   Refrigerate syrup until cold, about 1 hour.

6. 6

   (Syrup can be made 1 week ahead.

7. 7

   Cover and keep refrigerated.)

8. 8

   Place pomegranate seeds in plastic bag and freeze 1 hour.

9. 9

   Pour 1 1/2 teaspoons syrup into each of eight 8-ounce Champagne flutes.

10. 10

    Fill flutes with Prosecco; stir gently.

11. 11

    Float a few frozen seeds in each glass and serve.

12. 12

    *A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.