A non-alcoholic Mexican cocktail with a Christmas twist
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 303 |
| Fat | 0.2g |
| Saturates | 0.1g |
| Protein | 0.4g |
| Carbs | 78.7g |
| Sugars | 72.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a saucepan, combine the cranberries, water, sugar, cinnamon sticks, cloves and star anise. Bring the mixture to a simmer over a medium heat, stirring occasionally. Let it simmer for approx. 10-15 minutes until the cranberries burst and the mixture thickens. Remove the saucepan from the heat and let the syrup cool.
Once cooled, strain the syrup to remove the cranberry solids and spices. Transfer the syrup to a bottle or jar and refrigerate until ready to use.
In a jug, combine the cranberry juice, lime juice, orange juice and spiced cranberry syrup.
Run a lime wedge around the rims of 4 glasses. Dip the rims in sugar.
Place the ice cubes in the glasses. Pour approx. 250ml of the cranberry juice mixture into each glass then top with the sparkling water, stirring gently to mix. Decorate with a few fresh cranberries and a sprig of rosemary. Serve immediately.
