1. In a medium saucepan over medium heat combine the pomegranate juice and sugar.
2. Bring to a boil and reduce by half to 1 cup. Takes about 30-35 minutes.
3. Cool fully and transfer to a glass container to chill in the refrigerator. Store for up to 2 weeks.

For the Cocktail:

1. Fill a champagne flute with pomegranate arils, 1 ounce of pomegranate syrup, 1 1/2 ounces of St. Germain and top with champagne.
2. Serve immediately.