Photo: Dan Jones
Place the caster sugar, lemon zest and 300ml water in a pan and simmer for 5 minutes until the sugar is dissolved.
Transfer to a bowl and mix with the pomegranate juice and lemon juice. Chill for at least 1 hour.
Pour the chilled syrup into a large pitcher over ice cubes and add the sparkling wine. Decorate with strips of lemon zest and pomegranate seeds.