To Make the Simple Syrup:

1. In a small pot, stir together the cranberry and pomegranate juices with the sugar.
2. Set the pot over medium-high heat and bring to a boil.
3. Turn the temperature down to low and simmer for 5 minutes, stirring until sugar is completely dissolved.
4. Pour the syrup in a jar. Place it in the refrigerator to cool completely.
5. Can be stored in the fridge for up to 1 week.

To Make Each Bellini:

1. Pour 1 ounce of cranberry-pomegranate simple syrup into each champagne flute.
2. Top with 4 – 6 ounces of Prosecco.
3. Squeeze just a few drops of fresh lime juice into each bellini.
4. Garnish each bellini with half slices of lime and whole cranberries

To Make a Pitcher of Bellini:

1. Mix 1 cup of cranberry-pomegranate simple syrup with a 750 ml bottle of Italian Prosecco.
2. Squeeze a few drops of fresh lime juice, up to one lime’s juice.
3. Taste and add more of whatever ingredient you prefer.

Salute’ and Cheers!