Place champagne glasses in the freezer for about 15 minutes before serving to ensure they are frosty.

Using an ice cream scoop, add a generous scoop of pomegranate sorbet into each chilled glass. Slowly pour the chilled champagne over the sorbet, allowing the bubbles to mingle with the sorbet and create a delightful fizz. Sprinkle fresh pomegranate seeds over the top for a burst of color and added sweetness. Garnish with a sprig of mint for a touch of freshness.