A festive nonalcoholic drink with a lively twist of ginger and a touch of rosemary
1cupof cranberriesfresh or frozen
2leafy rosemary sprigseach about 7–8 inches
Fresh-squeezed juice of one orange
1bottle Gerolsteiner Sparkling Natural Mineral Water
Frozen cranberries for garnish
Remove rind from orange using a vegetable peeler. Save rind for later.
Juice the orange.
For the syrup: 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 juice.
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 glass jar or measuring cup 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 to garnish.