Cranberry Cinnamon & Ginger Spritz
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Cranberry Cinnamon & Ginger Spritz
A refreshing summer cocktail.
Times
- Ready Time : 0 min
Servings
Ingredients
- 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
Directions
- Pour the cranberry juice into a shallow tray and place in freezer until ice crystals form around the edge.
- Use a fork to mix the crystals back into the middle. Place back in freezer and repeat.
- Bring the apple juice and cinnamon quill to a boil. Take off heat and cool. Reserve the cinnamon quill.
- Transfer the apple juice, crème de cassis, raspberry puree and cranberry ice to a processor and process till a slushy texture is achieved.
- 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.
Source:
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Pareve , Drinks , New Year's Eve/Day , American , Make Ahead , Picnic , Fruit ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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