Honey Cardamom Pear Sangria

Honey Cardamom Pear Sangria

YIELD: Makes 8 servings


1 (700ml) bottle - Pinot Grigio

1/2 cup - elderflower liqueur

1/2 cup - pear liqueur

2 cups - pear juice

1/2 cup - water

1/2 cup - honey

1 tsp. - cardamom bitters

2 - pears, sliced

1 cup - fresh cranberries

Ginger ale for serving


Add honey and water to a saucepan. Bring the mixture to a boil over medium-high heat. Remove the pot from the heat and allow the mixture to come to room temperature.

In a large pitcher add all ingredients, except the ginger ale. Refrigerate for 4 hours or up to 3 days. Serve with a splash of ginger ale.