Cran-Rosemary Cocktail



When I think about Thanksgiving and Christmas, it’s not just pumpkin and peppermint. Cranberries are such a festive little fruit for this holiday season, so I wanted to make something that incorporated the festiveness but was also refreshing. We are hosting Thanksgiving dinner again this year, and since we just got back from vacation I encouraged everyone to bring something along. Desserts were basically taken care of, and we’re handling the main meal, so I though a festive little cocktail would be a fun addition. I had flagged some cranberry sorbet as something I wanted to try and what better time than now. This fruity little drink incorporates an herby simple syrup, a tangy sorbet and crisp prosecco. I think it would be the perfect addition to your holiday celebrations. It’s simple to make and tastes oh so good. If you tend to like drinks a little sweeter you can add more syrup. If you prefer a tart cocktail, you can even eliminate it altogether, though I wouldn’t recommend that.

Cran-Rosemary Cocktail

Cran-Rosemary Cocktail


For the Cranberry Sorbet

For the Rosemary Simple Syrup


For the Sorbet

  1. Combine the cranberries, water, and sugar in a saucepan. Heat over medium heat, until the liquid begins to boil. Let boil for 1 minutes, then remove from the heat and cover. Let sit for 30 minutes.
  2. Puree the mixture in a food processor or blender and pass through a fine mesh strainer to remove any large bits. Stir in the juice. Chill the mixture, I highly recommend over night. Then freeze in your ice cream maker according to the manufacturer's instructions.

For the Simple Syrup

  1. To make the simple syrup, combine the water and sugar in a saucepan and heat over medium high heat. Whisk frequently until all the sugar is dissolved. Add in the rosemary and let simmer for about 5 minutes. Remove from the heat and let cool. Transfer to an airtight jar to store.

For the Cocktail

  1. Scoop 3-4 small scoops of sorbet into a glass. My glasses are on the smaller side. Pour over a bit of the simple syrup and top off with Prosecco. The sorbet will dissolve into the drink, but mixing it up a bit to help is recommended.


Sorbet adapted from The Perfect Scoop.

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