Sparkling Cranberry Punch with Grapefruit & Rosemary
ARE YOU READY FOR ANOTHER FANTASTIC HOLIDAY DRINK?
Me too.
Festive, ice-filled, bright-as-baubles drinks hold a special place in my heart, and this sparkling punch is about to join my ever-growing catalogue of holiday mocktails/cocktails.
As I was contemplating flavors for this year’s glass of good will, I decided that I wanted to stray a bit from the sweet and explore something that might bring a little balance to this season that is often inundated with all manner of sugar.
I unintentionally landed upon the two most bitter fruits of the season, which, surprisingly, mingled beautifully when a few wisps of rosemary and a bit of sugar joined the mix.
The combination is super refreshing, not overly sweet, and feels so festive while still being unexpected. Can you tell how much I love it?
It begins with a gloriously pink cranberry-rosemary syrup that simmers slowly as to extract as much flavor as possible.
After the syrup has cooled, this punch comes together in minutes! Oh, and the most exciting part? It’s best when prepped a day or two in advance!
My favorite holiday recipes are always those that I can prepare ahead of time, because I really want to do as little as possible when it comes to Christmas day itself.
This punch is clearly checking all the boxes for me.
I have included both mocktail and cocktail versions of this punch below, so you can choose your own adventure based on your preferences or limitations (hey! that’s me!) this season!
CHEERS!
Sincerely,
Pedantic Foodie
Sparkling Cranberry Punch with Grapefruit & Rosemary
serves 6-8
1 cup granulated sugar
3 sprigs fresh rosemary, roughly chopped
1 cup filtered water
1 cup fresh cranberries, roughly chopped
3 cups fresh grapefruit juice
2 cups sparkling cranberry cider (I find this at Trader Joe’s) or Prosecco
Combine granulated sugar and rosemary in a 2-quart saucepan and use the tines of a fork to press the rosemary into the sugar, releasing some of the oils. Add water and fresh cranberries and stir to combine.
Place the saucepan over medium heat and bring to a simmer. Once the mixture is simmering steadily, reduce heat to low and simmer slowly for 15 minutes.
Remove the pan from the heat and allow the syrup to cool completely before straining through a fine mesh strainer.
Cook’s Note: This syrup is best if made at least 24 hours in advance. Simply transfer to a small jar and refrigerate for super quick drink assembly later on. You may use the syrup as soon as it has cooled, but the rosemary flavor will not be as pronounced. If refrigerated, syrup will last for up to one week.
To assemble the punch, combine grapefruit juice, syrup, and sparkling cranberry cider or Prosecco in a large pitcher and fill with ice. Serve immediately.
Garnish with grapefruit peels and fresh cranberries, if desired.
Enjoy!