Cranberry-Rosemary Sparkler
A festive nonalcoholic drink with a lively twist of ginger and a touch of rosemary.
  • CourseDrink
  • CuisineThanksgiving
Servings
4-6people
Servings
4-6people
Ingredients
  • 1 Orange, freshly squeezed and zest
  • 1cup cranberries, fresh or frozenplus extra for garnish
  • 2 leafy rosemary sprigs, 7–8″ eachplus extra for garnish
  • 1finger ginger, grated
  • 1cup sugar
  • 1cup water
  • 1 bottle sparkling natural mineral water
Instructions
  1. Remove rind from orange using a vegetable peeler and save. Juice the orange.
  2. 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.
  3. 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.
  4. 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.
  5. Store in a tightly sealed glass jar or measuring cup in the refrigerator for up to one week.
  6. 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

Cranberry-Rosemary Sparkler
Print Recipe
A festive nonalcoholic drink with a lively twist of ginger and a touch of rosemary.
  • CourseDrink
  • CuisineThanksgiving
Servings
4-6 people
Servings
4-6 people
Ingredients
  • 1 Orange, freshly squeezed and zest
  • 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
Servings: people
Units:
Instructions
  1. Remove rind from orange using a vegetable peeler and save. Juice the orange.
  2. 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.
  3. 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.
  4. 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.
  5. Store in a tightly sealed glass jar or measuring cup in the refrigerator for up to one week.
  6. 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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