To whip up the syrup, toss water, sugar, and raspberries into a small saucepan over medium heat. Let it simmer for 5 minutes, then take it off the heat and let it cool for an hour.

Next, strain out the raspberry bits.

For the best results, chill both the syrup and the champagne beforehand.

Want to get fancy? Try dipping the rim of your champagne glass in agave syrup, then in finely shredded coconut or sugar.

Now, assemble your drink – toss pomegranate seeds into the glass, pour in the simple syrup and champagne. Cheers! 🥂