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Put the pomegranate juice in a small saucepan with a sprig of rosemary. Bring to the boil and reduce for a few mins until syrupy. Leave to cool, then chill until ready to use.
Fill four Champagne flutes with 1 part pomegranate syrup and top up with 3 parts Prosecco. Garnish each glass with a rosemary sprig, if you like.