Using a potato peeler, slice a few pieces of orange rind from the oranges to use as garnish. Place in a plastic bag and place in the fridge until ready to serve.
Make the orange pomegranate syrup:
Pour the pomegranate juice into a small, heavy bottomed sauce pan.
Squeeze the juice of both oranges into the pan (about ½ cup), be careful not to let any seeds through.
Add the sugar and whisk until dissolved.
Bring to a boil over medium heat, stirring occasionally.
Reduce the heat to medium low and let simmer about 5 minutes.
Remove from heat and allow to cool, and then chill.
To assemble:
Wet the rim of the champagne flute and dip the flute in a pile of sprinkles to coat the rim, then set aside
Pour ⅙ of the cooled mixture into a champagne flute.
Tild each glass at an angle and slowly pour in the champagne.