INGREDIENTS
- 1/2 cup honey
- 2 cups fresh cranberries
- 2 sprigs fresh rosemary, plus more for serving
- 1 tablespoon cardamon pods or 1/2 teaspoon ground cardamom
- 1 bottle (750 ml) rosé wine
- 4 ounces elderflower liquor
- 1/3 cup cranberry or pomegranate juice
- 2-3 dashes orange bitter
- 2 blood oranges or regular oranges, sliced
- 4-6 (12 ounce) ginger beers, to your taste
INSTRUCTIONS
- 1. To make the cranberry syrup: In a medium pot, bring 1/2 cup water, the honey, cranberries, rosemary, and cardamon to a boil over high heat. Boil 5 minutes or until the cranberries begin to burst, then remove from the heat. Let cool. Remove the rosemary and cardamon pods. If desired, strain out the cranberries.2. In a large pitcher, combine the cranberry syrup, rosé, elderflower liquor, cranberry juice, and orange bitters. Chill until ready to serve, up to 2 days.3. Add the orange slices and ginger beer just before serving. Garnish each drink with a candied rosemary (recipe below), if desired.
CANDIED ROSEMARY
- Line a baking sheet with parchment paper. Gently run rosemary sprigs under a little water to dampen and place on the prepared baking sheet. Sprinkle the rosemary with granulated sugar on all sides, making sure the rosemary is thoroughly coated in sugar. Allow to dry on the baking sheet for 1 hour. The rosemary can be made 1 day in advance and stored at room temperature.
- source:https://www.halfbakedharvest.com/spiced-cranberry-rose-spritzers/
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