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Cranberry Ginger Mocktail with Lime and Rosemary

Cranberry ginger mocktail with lime and rosemary combines tart cranberry juice, fresh lime, and chilled ginger beer over ice. A quick rosemary syrup adds an aromatic note, with lime wheels for a bright garnish.
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Prep Time 10 minutes
Cook Time 2 minutes
steeping and cooling 30 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Drink
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the rosemary syrup
  • 0.25 cup water
  • 0.25 cup granulated sugar
  • 2 rosemary fresh sprigs
For the mocktails
  • 2 cups unsweetened cranberry juice
  • 3 limes medium; 2 juiced and 1 cut into 4 wheels
  • 3 cups ginger beer chilled
  • 2 cups ice

Equipment

  • 1 1-quart saucepan
  • 1 2-quart pitcher
  • 1 heatproof cup
  • 4 16-ounce glasses

Method
 

Make the rosemary syrup
  1. Combine the water, sugar, and rosemary in a 1-quart saucepan over medium heat, stirring until the sugar dissolves, about 2 minutes.
  2. Remove the pan from the heat and steep for 10 minutes.
  3. Strain into a heatproof cup and cool completely, about 20 minutes.
Assemble the mocktails
  1. Stir the cranberry juice, juice from 2 limes, and cooled rosemary syrup together in a 2-quart pitcher.
  2. Gently stir in the chilled ginger beer.
  3. Divide the ice among four 16-ounce glasses.
  4. Pour the mocktail mixture into the glasses.
  5. Garnish each glass with a lime wheel.

Notes

For the brightest flavor, add the chilled ginger beer just before serving so it stays fizzy. Refrigerate the cranberry, lime, and syrup mixture for up to 2 days before adding ginger beer; freezing is not recommended. For a lower-sugar option, use sugar-free ginger beer.