Peppery Pomegranate mit Mionetto

Halve the pomegranates and extract their juice. Repeat this process with the grapefruits and the lemon.

Combine the freshly squeezed juices with the granulated sugar in a saucepan and bring to a boil while stirring.

Allow the mixture to simmer for a few minutes, then add the thyme sprigs and a pinch of pepper.

Pour the hot syrup immediately into clean, prepared bottles.

For the cocktail, pour some of the syrup into a Champagne flute. Garnish with grapefruit slices, thyme, and pomegranate seeds. Top with Mionetto Prosecco.