Pear Cardamom Sangria with Honey

Fresh pear, floral honey, elderflower, and warm cardamom make this crisp white-wine sangria an easy pitcher drink for fall gatherings and holiday tables. Prepare it at least four hours ahead so the fruit and spices have time to mingle, then add ginger ale just before serving for a bright, bubbly finish.

Makes: 8 servings
Chill time: At least 4 hours

Ingredients

• 1 (700 ml) 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 teaspoon cardamom bitters
• 2 pears, thinly sliced
• 1 cup fresh cranberries
• Ginger ale, for serving

How to Make Pear Cardamom Sangria

1. Make the honey syrup. Combine the honey and water in a small saucepan over medium heat. Warm, stirring occasionally, just until the honey dissolves. Remove from the heat and cool to room temperature.
2. Build the sangria. Add the Pinot Grigio, elderflower liqueur, pear liqueur, pear juice, cooled honey syrup, and cardamom bitters to a large pitcher. Stir well.
3. Add the fruit. Gently stir in the sliced pears and cranberries.
4. Chill. Cover and refrigerate for at least 4 hours. For the freshest fruit texture, serve within 24 hours.
5. Serve. Pour over ice and finish each glass with a splash of ginger ale.

Best Honey for Pear Sangria

A light, floral honey complements pear and elderflower without overpowering the wine. Weeks Honey Farm Orange Blossom Honey is a natural fit, adding a soft citrus-floral note that works especially well with cardamom.

Shop Pure Raw American Orange Blossom Honey

Easy Serving Tips

• Use ripe but firm pears so the slices hold their shape.
• Chill the wine, juice, and ginger ale before mixing.
• Add ginger ale only when serving to preserve the bubbles.
• For a less sweet pitcher, start with part of the honey syrup and adjust to taste before chilling.

Please enjoy responsibly. This recipe contains alcohol and is intended for adults of legal drinking age.