Pomelder Prosecco Punch

Directions

1. Combine the pomegranate juice, ginger, and cardamom in a medium sauce pan. Bring to a boil, then reduce heat to a robust simmer. Cook until reduced to approximately 1 cup, about 30 minutes. Remove from heat, cover, and allow to cool to room temperature. Pass reduced juice through a fine mesh strainer into a storage vessel. Chill in the refrigerator at least 2 hours before making punch. Can be made up to 3 days ahead.
2. Just before serving combine reduced pomegranate juice, Prosecco, pear juice, and ½ cup elderflower liqueur in a large pitcher or punch bowl. Taste and add more elderflower liqueur if desired.
3. For a fancy party presentation, place a sugar cube in the bottom of a champagne flute, and add the punch. The sugar cube will create a continuous stream of tiny bubbles. It will disintegrate, but doesn't dissolve much into the punch so won't change the flavor dramatically. (See photo 1)
4. For fancy ice cubes freeze sparkling pear juice with pomegranate arils and/or thin slices of Seckel pear. (See photo 2)
5. For a non-alcoholic variation replace the Prosecco with seltzer. Replace the St. Germain with ¼ cup elderflower syrup.