> Recipes > Non-alcoholic cocktail

Rosemary, lemon, apple and cranberry mocktail

Rosemary, lemon, apple and cranberry mocktail

PT5M

PT1H

1
Preheat a water bath to 50°C
2
To prepare the lemon verbena and rosemary syrup, add the rosemary, lemon verbena, water and sugar to a vac pac bag. Remove the air with your hands, seal without vacuum and place in the water bath for 1 hour. Allow the mix to cool, then pass through a strainer
  • 50g of rosemary
  • 10g of lemon verbena
  • 500ml of water
  • 500g of caster sugar
3
Add 20ml of the syrup to a cocktail shaker with the lemon juice, apple juice and cranberry juice. Shake and strain into a Collins glass filled with ice cubes, garnish with the apple marigold leaves, orange peel and raspberries. Serve immediately
  • 20ml of lemon juice
  • 100ml of apple juice, Pershore
  • 100ml of cranberry juice, fresh
  • apple marigold, leaves
  • orange peel
  • raspberries
  • ice cubes

Ingredients

Metric

Imperial

  • Lemon verbena and rosemary syrup

  • To finish the cocktail

  • Comments ()

    Rosemary, lemon, apple and cranberry mocktail

     
     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...