Remove the seeds from the Pomegranate, strain, and set aside. Stir the sugar and water together in a saucepan over medium-low height until the sugar dissolves. Add about 1/2 of the pomegranate seeds into the saucepan and let them simmer on low for 5 minutes before crushing them with a fork or potato masher. Pull from heat and let the mixture macerate for another 5–10 minutes before straining and reserving the liquid.
Put a teaspoon of pomegranate simple syrup in the bottom of a flute and cover with a spoonful of fresh pomegranate seeds. Hold the glass at an angle when filling with sparkling wine so it doesn’t disturb the simple syrup on the bottom.