Rosemary Cranberry Spritzer
A tart-sweet cranberry drink with lemon and a subtle rosemary aroma. Perfect for brightening up a festive spread.
- Time
- 15 min
- Serving
- 111 kcal
- Ingredients
- ≈ $0.86
- Protein
- 1 g
Ingredients
- 1 Frozen cranberriespack 300 g ≈ $3.00 60 g
- 2 Sugar 18 g
- 3 Lemon≈ $4.70 per kg 35 g
- 4 Fresh rosemarypack 20 g ≈ $2.00 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Combine cranberries, sugar, rosemary, and 100 ml water in a saucepan and bring to a boil.
Simmer for 5–6 minutes until the berries burst and the syrup deepens in color.
Strain the syrup through a fine-mesh sieve and let it cool for 5 minutes.
Stir in lemon3 juice.
Dilute with chilled sparkling water to taste, then serve over ice if desired.
Tips
- Why it works
- Bring the cranberries to a boil with the water so the berries burst and give up their full tartness and color. Without boiling, the syrup will be pale and weak.
- Substitutions
- Use fresh cranberries instead of frozen, but raise the amount to 80 g, since they give less juice. Replace the rosemary with 1 tsp dried, and cut the cooking time to 3 minutes.
- Common mistakes
- If the syrup is cloudy or flaky, you didn't strain the cranberries well enough. Strain through cheesecloth if your sieve is coarse.
- Storing and reheating
- Keep in the fridge for 3 days. Top up with sparkling water just before serving. Don't freeze, the rosemary will lose its aroma.
- Serve with
- Serve with a light white bread and feta sandwich on a festive table, or as a refreshing drink with roast chicken.
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