2 tablespoon(s) dry cranberries
1/2 cup(s) organic pear nectar
32 ounce(s) Moscato d’Asti wine
8 small sprigs fresh rosemary
- Put cranberries in a small bowl; add 2 tablespoons warm water. Soak until cool, about 15 minutes. Drain, pat dry, and refrigerate until serving.
- Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Moscato d’Asti into the glasses. Garnish each with a rosemary sprig.