1 cup freshly squeezed blood orange juice, about 5 oranges
1 bottle Prosecco or Champagne
In a small saucepan over medium-high heat, stir together sugar and water, until sugar just dissolves. Remove from heat and stir in handful of thyme sprigs. Let thyme steep for 15 minutes, and then strain syrup into a small bowl and discard thyme. Let cool completely. Can be made a day or two ahead of time and refrigerated.
Place a small spoonful of simple syrup in each champagne flute. Add enough blood orange juice to fill 1/3 of the flute. Stir simple syrup and juice briefly to combine, then top with prosecco/champagne.