1. In small saucepan, stir sugar, ginger and 1/2 cup water over medium-low heat until sugar dissolves, stirring frequently; transfer to heatproof bowl and refrigerate 20 minutes or until cooled completely. Makes about 1/2 cup.

2. In large pitcher, stir juice, limeade and sugar mixture. Makes about 2 1/2 cups.

3. Divide mint and pomegranate arils into 4 (8-ounce) Champagne flutes; pour limeade mixture into glasses and top with sparkling water.

• 0 g Total fat
• 0 g Saturated fat
• 0 mg Cholesterol
• 29 mg Sodium
• 48 g Carbohydrates
• 1 g Fiber
• 44 g Sugars
• 38 g Added sugars
• 1 g Protein