Can I use leftover cranberry sauce?

Yes. Use ¾ cup of whole-berry cranberry sauce in place of the cranberries and sugar. Simmer it with the water, rosemary, and orange peel, then steep and strain as directed. Jellied sauce melts into the syrup too. Taste before adding syrup to the drinks, since sauces vary in sweetness.

Can I make this mocktail ahead of time?

Yes. Make the syrup up to 1 week ahead and keep it in the fridge. Add the cranberry juice, lime juice, sparkling water, and ice when you are ready to serve.

How long does the cranberry rosemary syrup last?

It keeps for up to 1 week in an airtight jar in the refrigerator.

Can I use dried rosemary?

Fresh rosemary gives the best flavor and a prettier garnish, so I don't recommend dried.

Can I use unsweetened cranberry juice?

Yes. The drink will be tarter, so add a little extra syrup to taste.

Can I turn this into a cocktail?

Yes. Add 1½ ounces of vodka or gin to each glass before topping with sparkling water.

Is this mocktail kid-friendly?

Yes. It is alcohol-free, sweet-tart, and bubbly, which kids love.

Cranberry Rosemary Mocktail (Sparkling)

Description

A sparkling cranberry mocktail with homemade cranberry rosemary syrup, cranberry juice, and fresh lime. It is tart, lightly sweet, and perfect for the holidays.

Ingredients

Scale

For the cranberry rosemary syrup:

1 cup fresh or frozen cranberries
½ cup (100 grams) granulated sugar
½ cup (120 ml) water
2 fresh rosemary sprigs
1 strip orange peel

For the mocktails:

1 cup (240 ml) 100% cranberry juice blend, chilled
3 tablespoons (45 ml) freshly squeezed lime juice
1½ cups (360 ml) sparkling water, chilled
4 cups ice
4 fresh cranberries, rosemary sprigs, and lime slices (for garnish)

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Instructions

Make the syrup:

Combine the cranberries, sugar, water, rosemary sprigs, and orange peel in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Cook for about 10 minutes, until the cranberries burst and release their juices.
Remove from the heat, cover, and let the syrup steep for 10 minutes to deepen the rosemary flavor.
Strain through a fine-mesh sieve, pressing gently on the cranberries. Discard the solids. Let the syrup cool completely, about 20 minutes. You'll have about ¾ cup of syrup, and you need ½ cup for 4 drinks.

Make the mocktails:

Fill 4 glasses with 1 cup of ice each. Add 2 tablespoons of syrup to each glass, then divide the chilled cranberry juice and lime juice evenly among the glasses.
Top each glass with about 6 tablespoons of chilled sparkling water and stir gently. Taste and add more syrup or lime juice if needed. Garnish with fresh cranberries, rosemary sprigs, and lime slices and serve immediately.

Notes

Leftover cranberry sauce: Skip the fresh cranberries and sugar and use ¾ cup of leftover whole-berry cranberry sauce instead. Simmer it with the water, rosemary, and orange peel for 5 minutes, steep, and strain as directed. Taste the drink before adding more syrup, since sauces vary in sweetness.
Storage: Store leftover syrup in an airtight jar in the refrigerator for up to 1 week. For a party, mix the syrup, cranberry juice, and lime juice in a pitcher up to 1 day ahead and add the sparkling water and ice just before serving.

Prep Time: 5 minutes
Steep and Cool Time: 30 minutes
Cook Time: 10 minutes
Category: Drinks
Method: Stovetop
Cuisine: American