Pomegranate Ginger Bellinis

1. 1

   In a small saucepan, bring pomegranate juice, ginger, and sugar to a simmer over medium-high heat. Stir to dissolve sugar. Continue to simmer until liquid is reduced to 1/3 cup, about 10 minutes.

2. 2

   Remove from heat and strain the mixture into another container. Refrigerate (or put in the freezer if you're in a hurry) until ready to serve. If you like, you can store the syrup in the fridge for several days.

3. 3

   When ready to serve, pour about a tablespoon of the pomegranate syrup into each glass and top with your desired amount of Prosecco. If the syrup and Prosecco do not readily mix, stir or carefully pour into a kitchen glass and then back into the serving glass to mix.

4. 4

   Adapted from Epicurious.

* Per serving · 4 servings · Values may vary.

No additional tips available.