Pomegranate Cocktail

• 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

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

pomegranate juice, sugar, orangeflower water, pomegranate seeds

Taken from www.epicurious.com/recipes/food/views/pomegranate-cocktail-201242 (may not work)