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.
For the Cranberry Sorbet
For the Rosemary Simple Syrup
For the Sorbet
- 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.
- 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
- 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
- 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.