Ingredients
- 1 orange
- 1 cup cranberries, fresh or frozen (plus extra for garnish)
- 2 leafy rosemary sprigs, 7–8" each (plus extra for garnish)
- 1 finger ginger, grated
- 1 cup sugar
- 1 cup water
- 1 bottle sparkling natural mineral water
- a splash of orange juice, for serving
Servings:
Units:
Instructions
- Remove rind from orange using a vegetable peeler and save. Juice the orange.
- Combine orange rind, orange juice, cranberries, ginger, rosemary, sugar and water in a small saucepan to make a syrup. Bring to a boil over medium heat. Stir frequently to dissolve sugar.
- Lower heat and simmer for about 10 minutes, until the cranberries pop and release their juices. Take off heat and let cool to room temperature; leave rosemary sprigs to add more flavor.
- Strain the syrup through a fine-mesh strainer. Press down and scrape with a spatula to extract as much of the juice as possible. Discard solids.
- Store in a tightly sealed container in the refrigerator for up to one week.
- To serve: Combine 3 parts syrup with 1 part orange juice. Add sparkling water until you get the dilution you prefer. Add a few frozen cranberries, rosemary sprigs and orange slices to garnish.
Recipe Notes
Adapted from Food52.com
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