Sparkling Cranberry Orange Rosemary Mocktail
Ingredients Highlights
Cranberries are packed with polyphenols and vitamin C that support immune defense and antioxidant protection. Their unique plant compounds are especially known for supporting urinary tract and gut health.
Ginger root contains bioactive gingerols that support digestive comfort, healthy inflammation balance, and normal immune response. It’s a time-honored root that helps keep digestion moving smoothly while delivering warming, whole-food nutrition.
Honey provides natural enzymes, antioxidants, and trace minerals that support immune and digestive health. It offers gentle, natural sweetness while helping soothe the gut and support beneficial microbes.
Orange juice delivers bioavailable vitamin C, folate, and flavonoids that support immune function and collagen formation. Its natural citrus compounds help combat oxidative stress while providing refreshing, whole-food energy.
Rosemary is rich in antioxidant compounds like rosmarinic acid that help protect cells from oxidative stress and support healthy circulation and brain function. Traditionally used to aid digestion, it also brings a bold, aromatic boost of plant-based phytonutrients.
Ingredients
1 ¼ cups filtered water
3 sprigs of fresh rosemary, leaves & stem
2 inches fresh ginger root, peeled & chopped
¼ cup honey
1 cup fresh cranberries
2 cups freshly squeezed orange juice
1 cup sparkling mineral water (add more or less depending on desired taste)
Orange Salt Rim (Optional):
3 Tablespoons pink Himalayan/sea salt
Zest from 1 ½ of the organic oranges used to make the juice
Instructions
- In a small pot, bring water to a boil. Add ginger root and reduce heat to low. Simmer for 5 minutes. Remove from heat and add in rosemary. Cover and steep for 10 minutes.
- Strain out rosemary and ginger. Stir in honey until fully dissolved. Place in refrigerator to cool.
- Add cranberries and orange juice to a high-speed blender. Blend up until completely smooth. Strain through a fine mesh sieve, using the back of a spoon to help press out as much juice as possible. Stir juice into cooled rosemary ginger tea. Place back into refrigerator for at least 1 hour and up to a day beforehand.
- For Orange Salt: mash together salt and zest with back of spoon. Roll rim of glass in honey on a plate, then roll in orange salt. Place upside down in refrigerator until ready to serve.
- Serve with ice, ¾ cup juice, and top off with sparkling water. Cheers!
Notes
Serves 4.
Per serving :
Calories: 145
Total Fat: 0g
Total Carbohydrate: 37g
Dietary Fiber: 2g
Sugar: 31g
Protein: 1g
Comments