Ingredients
4
tea bags green ginger tea
16
sprigs fresh rosemary (3 inch)
4
cups boiling water
1
cup chilled pear nectar
12
whole sweet cherries, pitted
12
thin pear slices
2
cups chilled Moscato Spumante wine
Preparation
In large heatproof pitcher, place tea bags and 4 sprigs of the rosemary. Pour boiling water over tea bags. Cover; let steep 3 minutes. Remove and discard tea bags and rosemary. Cool tea 15 minutes. Refrigerate 1 hour or until chilled.
Add pear nectar to chilled tea; stir to combine.
In each of 12 champagne flutes or tall glasses, place 1 cherry and 1 pear slice. Fill two-thirds full with tea mixture. Pour wine into each glass almost to top. Garnish with remaining 12 sprigs rosemary.
