150g white caster sugar
1 cinnamon stick
1 fresh pomegranate, seeds removed
80ml shop-bought pomegranate cordial
2 bottles Prosecco, well-chilled
- First make the pomegranate syrup. Place the sugar and water in a small saucepan and place over a medium heat. Heat gently until the sugar melts and then reduce the heat.
- Add the cinnamon stick and around half of the pomegranate seeds (a good handful) Allow the syrup to simmer for around 10 minutes then take off the heat and allow it to cool down completely.
- Strain the syrup through a sieve and keep aside in a jar or bottle until needed.
- To serve the pommybellinis, add around a tablespoon of the cinnamon pomegranate syrup in the bottom of a champagne flute or coupe. Then add a little dash (around ½ tbsp) of the pomegranate cordial and finally add a few of the reserved pomegranate seeds. Top up with well chilled Prosecco and serve.
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