Cranberry Rosemary Fizz

This non-alcoholic fizz balances tart cranberry juice with a rosemary-infused syrup and sparkling water. A brief steep draws out the herb’s aroma without turning bitter, and the drink stays crisp over ice with a bright, festive finish.

By Julienne

Cook time: 5 minutes

Servings: 4

Ingredients

• 60 ml water for simple syrup
• 50 g granulated sugar for simple syrup
• 4 g fresh rosemary divided; 4 g for syrup and 2 g for garnish
• 480 ml cranberry juice chilled
• 20 ml lemon juice freshly squeezed
• 480 ml sparkling water chilled
• 240 g ice crushed or small cubes
• 2 g fresh rosemary divided; 4 g for syrup and 2 g for garnish
• 40 g whole cranberries for garnish, fresh or thawed from frozen

Instructions

1. Make the rosemary syrup: combine 60 ml water, 50 g sugar, and 4 g of the rosemary in a small saucepan. Set over medium heat and stir just until the sugar dissolves. The liquid turns clear and no sugar crystals remain.
2. Bring the syrup to a bare simmer for 1 minute, then remove from the heat and steep for 5 minutes. The syrup smells strongly of rosemary but is not bitter.
3. Strain the syrup into a pitcher and discard the rosemary used for steeping. Stir in 480 ml cranberry juice and 20 ml lemon juice. The mixture is evenly combined and deep pink-red.
4. Just before serving, stir in 480 ml sparkling water. Divide 240 g ice among 4 glasses, then pour the drink over the ice. The fizz is lively and the glasses are cold.
5. Garnish each glass with the remaining 2 g rosemary and the 40 g whole cranberries, then serve immediately. Each drink has a rosemary sprig aroma and visible cranberry garnish.