Begin by pouring the pear juice into a large saucepan over medium heat. Add the vanilla pod, golden caster sugar, cardamom pods, and slices of fresh root ginger. Allow the mixture to gently simmer, releasing all the warm and aromatic notes into the juice. Once simmering, remove from heat and let it cool down completely to room temperature.

Once cooled, strain the infused juice through a fine sieve into a punch bowl or serving jug to remove the solids, leaving you with a smooth, fragrant base.

Stir in the raw apple cider vinegar and rosewater to introduce a subtle tang and floral depth. Pour in the sparkling water just before serving to add a refreshing fizz.

To garnish, float rosemary sprigs, picked thyme leaves, sliced pear, and frozen redcurrants in the punch. Add a generous amount of ice, then serve immediately for a beautifully chilled and visually stunning drink.