Prepare the Glass: Chill your champagne flute in the refrigerator for about 10-15 minutes before making the mimosa.

Mix the Juices: In a small pitcher, combine the pomegranate juice and orange juice. Stir well.

Add the Juices: Fill the champagne flute about one-third full with the juice mixture.

Top with Champagne: Slowly pour the chilled champagne into the flute, filling it to the top. Be careful as it may fizz up.

Garnish: Add a few pomegranate seeds to the glass for a burst of color and a bit of texture.

Serve: Garnish with a slice of orange on the rim of the glass and serve immediately.