Spiced Cranberry-Plum Sparkler
Maki Yazawa
Photo by JULIA GARTLAND. PROP STYLIST: MEGAN HEDGPETH. FOOD STYLIST: LAUREN LAPENNA.
- Serves
- 6 drinks
- Prep Time
- 5 Minutes
- Cook Time
- 5 Minutes
Ingredients
- 2 ounce amber maple syrup
- 5 ounce unsweetened cranberry juice
- 7 sprig fresh rosemary, divided
- 1 cinnamon stick
- 3 whole cloves
- 2 (12-ounce) cans LaCroix Sparkling Water Beach Plum, chilled
- 18 whole, fresh cranberries
Featured Video
When it comes to entertaining in the winter months, it's always nice to have something extra special to impress your guests. Maybe it's a showstopping centerpiece, a spirited singalong, or perhaps a cookie swap—so many possibilities for holiday cheer. If you're looking for a treat that will delight partygoers of all ages, consider this sparkling non-alcoholic beverage that's giving major sugar plums vibes (without the actual sugar). This holiday-ready mocktail features the LaCroix Sparkling Water’s Beach Plum as its base, then builds upon the festive flavors with spice-infused maple syrup and fresh cranberry juice. The spiced syrup will fill your home with warmth as it simmers on the stovetop before it’s cooled and added to a Champagne coupe (or similarly merry vessel). For a final flourish, spear whole fresh cranberries with a rosemary sprig. This recipe is shared in partnership with LaCroix Sparkling Water.
Directions
- Step 1
Make the spiced maple and cranberry mixture: In a medium saucepan set over medium-low heat, combine maple syrup, cranberry juice, 1 rosemary sprig, cinnamon stick, and cloves. Simmer until combined and fragrant, about 5 minutes. Remove from the heat and cool completely. Once cooled, remove and discard the rosemary, cinnamon, and cloves.
- Step 2
Meanwhile, prepare the garnish: Remove a bottom portion of the leaves (about 1 inch up from the bottom) from the remaining 6 rosemary sprigs. Pierce and thread 3 cranberries per rosemary sprig to create the festive design.
- Step 3
When you’re ready to serve, pour 1 ounce of the spiced maple and cranberry mixture into 6 Champagne coupes. Top off each glass with about 3 to 4 ounces of the LaCroix Beach Plum and top with the garnish.