How to Make It
In a medium saucepan, combine the pomegranate juice, ginger and cardamom and bring to a boil. Simmer briskly until reduced to 1 1/4 cups, about 10 minutes. Remove from the heat and let cool to room temperature. Strain the syrup into a bowl. Cover and refrigerate for 2 hours.
In a pitcher or large punch bowl, combine the pomegranate syrup, Prosecco, sparkling pear juice, St. Germain and club soda. Serve the punch over ice.