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Cranberry Cinnamon & Ginger Spritz



  • 600 ml cranberry juice
  • 200ml apple juice
  • 1 Cinnamon quill
  • 6 Tbsp raspberry puree (made by pureeing fresh raspberries and straining the pulp)
  • 50 ml Creme de Cassis
  • 1 Large lemon
  • Chilled ginger ale


  • 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, creme 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.
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