This incredibly simple, 3 ingredient sorbet is good on its own, or served with a drizzle of dark chocolate, but here it's taken to new levels: scooped into glasses, covered in sparkling champagne and topped with refreshing mint leaves. After a late or heavy meal, these glamorous, easy-to-assemble sorbet floats will be the only thing you want.
½ cup sugar
1 cup water
3 cups pomegranate juice
1 bottle chilled champagne
Place sugar, 1 cup water, and pomegranate juice in a large saucepan. Bring to a boil over low heat, stirring constantly.
Remove from heat and cool to room temperature. Refrigerate until well chilled.
Process sorbet mixture in an ice cream maker according to manufacturer’s instructions.
To serve, scoop the pomegranate sorbet into chilled Champagne saucers.
Pour Champagne around the sorbet, garnish with 3 or 4 mint leaves and sprinkle with the pomegranate seeds.