Ingredients:

4 quarts seedless red grapes
1 vanilla bean
1 cinnamon stick
1 teaspoon star anise
1 orange, peeled and juiced
1 lemon, peeled and juiced
1 lime, peeled and juiced
1 cup spring water
2 cups cranberry juice
1 cup champagne
Simple syrup (equal ratio sugar to water), to taste
Pomegranate seeds, to garnish

Cooking Recipe:

In a large pot place the grapes, vanilla bean, and bouquet garni made from the cinnamon, anise, and zests. Add the citrus juices, spring water (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste) , and cranberry juice, and bring to a boil. Simmer 10 minutes. Remove bouquet garni and puree. Strain through a china cap then a chinoise. Add the champagne then season with simple syrup to taste. Chill. Sprinkle bowls with pomegranate seeds and pour soup over.