Remove the seeds from the pomegranate. I do it by cutting the pomegranate into quarters and pulling the seeds out by hand making sure not to get any of the bitter white membrane with them.

Reserve 10 seeds for garnish and place the rest of the pomegranate seeds in the food processor. Turn onto high for a couple of minutes to extract all the juice.

Empty the contents of the food processor into a sieve on top of a bowl. Collect the juice in the bowl and press down on the contents of the sieve to get every last drop.

Put the juice into a saucepan on a medium heat. Add the honey and lime.

Boil slowly until the liquid has reduced by half.

The pomegranate molasses is now ready.

When the Pomegranate Molasses has cooled add 2 tsps to the bottom of a champagne glass.

Top the glass up with champagne.

Add a few pomegranate seeds to the glass as garnish and serve.