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Cranberry Cinnamon & Ginger Spritz


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Cranberry Cinnamon & Ginger Spritz


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Cranberry Cinnamon & Ginger Spritz

A refreshing summer cocktail.


  • Ready Time : 0 min



  • 600 milliliters cranberry juice (1 1/2 cup)
  • 200 milliliters apple juice (7/8 cup)
  • 1 cinnamon quill
  • 6 tablespoons raspberry puree (made by pureeing fresh raspberries and straining the pulp)
  • 50 milliliters Crème de cassis (1/5 cup)
  • 1 large lemon
  • chilled ginger ale


  1. Pour the cranberry juice into a shallow tray and place in freezer until ice crystals form around the edge.
  2. Use a fork to mix the crystals back into the middle. Place back in freezer and repeat.
  3. Bring the apple juice and cinnamon quill to a boil. Take off heat and cool. Reserve the cinnamon quill.
  4. Transfer the apple juice, crème de cassis, raspberry puree and cranberry ice to a processor and process till a slushy texture is achieved.
  5. Spoon into martini glass with a cinnamon quill as a swivel. Use a vegetable peeler to pare a strip of lemon rind and use as a scoop. Garnish with a sprig of mint.




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