Paula Deen'S Pomegranate Bellini - cooking recipe

Ingredients

1 1/4 cups pomegranate juice
1/3 cup pomegranate syrup
1/3 cup simple syrup (see additional post)
3 tablespoons orange-flavored liqueur
2 (750 ml) bottles champagne, chilled (I use Prosecco)

Preparation

In a small bowl, combine pomegranate juice, pomegranate syrup, simple syrup and orange liqueur.
Cover and chill for 1 hour (allows the flavors to blend).
To serve, fill champagne flutes half-way with pomegranate mixture.
Add champagne to fill.
Cheers!