Pink Champagne Sangria

Directions

1. Heat the water, sugar and mint over medium-high heat in a saucepan, stirring gently. Bring to a boil and reduces to a simmer for about 10 minute. Let cool

2. Combine the cooled mint syrup, the grapefruit and pomegranate juices, and the Moscato in a pitcher. Stir to combine.

3. Add grapefruit slices and pomegranate arils to garnish.