Directions
Make the ginger syrup by combining 2 1-inch slices ginger, 1/3 cup sugar and 1/3 cup water in a saucepan.
Bring to a boil.
When the sugar has dissolved, remove from heat. Let cool and strain to remove ginger. The syrup can be kept for up to two weeks refrigerated.
Place orange juice and ginger syrup in a punch bowl.
Stir to combine.
Add pomegranate seeds, orange slices, clementine slices.
Top with sparkling wine just before serving.
Garnish coupe glasses with candied clementine slices.