10 oz fresh or frozen cranberries plus more for skewering
1/2 cup sugar for coating cranberries and rosemary
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.
To serve, add cranberries. Ladle sangria into glasses.
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.
Garnish drinks with sugared cranberries and rosemary; serve cold.