Halve the pomegranate, then knock out the seeds or use a spoon to remove them. Pour the kernels with the mint leaves and the ice-cold prosecco in a jug and let it steep for 15 minutes. It is best to put it in the refrigerator.
Then fish out the mint leaves and distribute the grenadine syrup, pomegranate seeds and Prosecco between two champagne glasses.
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