Cranberry Cinnamon & Ginger Spritz
Level
Easy
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- Ingredients
- Instructions
- Ingredients for 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
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, 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.
- Ingredients for 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
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, 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.
