Cranberry Mocktail

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This Sparkling Cranberry Mocktail is a little sweet, a little tart and full of festive fizz! A hint of rosemary and crunchy candied cranberries make every glass feel extra special. It’s a delicious alcohol-free option for Thanksgiving dinner, Christmas parties and everything in between.

Course Beverage, Beverages, Drinks

Cuisine American

Keyword christmas mocktails, christmas non alcoholic, christmas virgin drinks, cranberry mocktail, easy mocktail recipes, sparkling cranberry mocktail

Prep Time 4

Cook Time 15

Servings

Calories 400kcal

Author Trish - Mom On Timeout

Ingredients

Rosemary Simple Syrup

½ cup water 120 ml
½ cup granulated sugar 100 g
2 to 3 sprigs fresh rosemary

Sugar-Coated Cranberries

20 to 24 frozen cranberries about 5–6 per cocktail pick
1 cup granulated sugar 200 g
½ cup water 120 ml

Cranberry Cocktail

½ cup rosemary simple syrup or to taste (from above)
2 cups cranberry juice 480 ml
½ lime juiced
2 cups lemon lime soda I used Sprite, 480 ml

For Serving

ice for serving
fresh rosemary for garnish
lime slices or wedges

Instructions

Prepare the Rosemary Simple Syrup

Combine the water, sugar, and rosemary sprigs in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
½ cup water, ½ cup granulated sugar, 2 to 3 sprigs fresh rosemary
Let the syrup simmer gently for 2 to 3 minutes, then remove from the heat. Leave the rosemary sprigs in the syrup while it cools completely. Once cooled, remove and discard the rosemary sprigs.

Prepare the Cranberries

Thread about 5 frozen cranberries onto each cocktail pick, making sure the tip of the pick is covered by a cranberry. Place the skewers in the freezer while you prepare the sugar syrup.
20 to 24 frozen cranberries
Make the sugar-coating. Combine the sugar and water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Bring to a boil without stirring and cook until the syrup reaches 300°F (150°C) on a candy thermometer.
1 cup granulated sugar, ½ cup water
Coat the cranberries, dip each skewer into the hot sugar syrup, turning it quickly to coat the cranberries evenly. Lift the skewer out and let any excess syrup drip off.
Place the skewers on parchment paper or a silicone mat and allow the coating to harden completely.

Assemble the Cranberry Cocktail

Pour the cooled rosemary simple syrup into a large pitcher. For a less sweet cocktail, start with half the syrup and add more to taste.
½ cup rosemary simple syrup
Pour in the cranberry juice and squeeze in the juice from half a lime. Pour in the lemon lime soda and stir gently to combine.
2 cups cranberry juice, ½ lime, 2 cups lemon lime soda

Serve

Optional sugar rim: For an extra festive presentation, run a lime wedge around the rims of the glasses, then dip the rims into granulated sugar to coat. Let the sugar rim set briefly before filling the glasses.
Fill glasses with ice and pour in the cranberry cocktail. Garnish with fresh rosemary, lime slices, and sugar-coated cranberry skewers, if desired.
ice, fresh rosemary, lime slices

Cocktail Version

To make a version with alcohol, add 1 ½ oz (45 ml) vodka or gin and 3 to 4 oz (90–120 ml) of the cranberry mixture (without lemon lime soda) to a cocktail shaker filled with ice. Shake until chilled, then strain into a glass. Top with lemon lime soda and garnish as desired.

Notes

Storage Information

This mocktail is best served freshly mixed, while the soda is bubbly and the cranberry coating is crisp. Preparing the components separately makes it easy to get a head start.

Rosemary simple syrup: Prepare up to one week ahead. let the syrup cool completely and refrigerate in a clean, airtight container once cooled.
Mocktail base: Combine the cranberry juice, lime juice and cooled rosemary syrup up to 24 hours ahead. Cover and refrigerate, then add the lemon lime soda immediately before serving.
Candied cranberries: It’s best to make the sugar-coated cranberries shortly before serving for the crispiest coating. The sugar can absorb moisture and become sticky over time. If using frozen cranberries, you can keep the sugar-coated skewers in the freezer for up to one hour before serving. If using fresh cranberries, let the sugar coating harden completely, then store the skewers in a cool, dry place at room temperature for up to one hour.
Leftover mocktail: Cover and refrigerate without ice or garnishes, and enjoy the next day for the best flavor. It will lose carbonation as it sits.
Freezing: Freeze the rosemary syrup in small portions for future batches, allowing room for expansion. Thaw in the refrigerator before using. Freezing the assembled drink or candied cranberry skewers isn’t recommended for preserving their bubbles and crisp coating.

Can I make this without the candied cranberries?

Absolutely! The cranberry mocktail is delicious on its own, and a sprig of rosemary with a lime slice still makes a lovely garnish. The candied cranberries are an optional finishing touch. You can also just skewer on fresh cranberries - still gorgeous!

Cocktail Version

To make an a version with alcohol, add 1½ oz (45 ml) vodka or gin and 3 to 4 oz (90–120 ml) of the cranberry mixture (without lemon lime soda) to a cocktail shaker filled with ice. Shake until chilled, then strain into a glass. Top with lemon lime soda and garnish as desired.

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

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