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Squeeze the ½ lemon into a bowl. Add still water, pomegranate seeds and raspberry balsamic pearls.
Pour the mixture into an ice cube tray. Reserve in the freezer for 2 hours.
In each glass, add a fruity ice cube, two teaspoons of white pomegranate balsamic vinegar and 40 ml of orange juice.
Fill the flute with Prosecco.
For an alcohol-free cocktail, replace the Prosecco with sparkling water.
