Kombucha Sangria Mocktail

• 1 granny smith apple, thinly sliced
• 1 Braeburn apple, thinly sliced
• 1 pear, sliced
• ½ cup pomegranate seeds
• 6 sprigs fresh rosemary
• 2 bottles (1 pint each) kombucha
• 4 cups pomegranate juice
• 4 cups ginger ale
  
  Optional Garnish

• ¼ cup simple syrup
• 10 oz fresh or frozen cranberries plus more for skewering
• 1/2 cup sugar for coating cranberries and rosemary

1. Combine apples, pear, pomegranate seeds and 2 sprigs rosemary in a large punch bowl. Pour in kombucha, ginger ale and pomegranate juice. Refrigerate at least 1 hour.
2. To serve, add cranberries. Ladle sangria into glasses.
3. Optional Garnish: Cut the remaining rosemary sprigs into 3” pieces. Dip each sprig into simple syrup and roll in sugar to coat. Dip extra cranberries into simple syrup and roll in sugar to coat. Skewer 3-4 cranberries per drink and rest on top of each glass.
4. Garnish drinks with sugared cranberries and rosemary; serve cold.