RECIPE

Cranberry Fizz Cocktail

Holiday Recipes from Catherine’s Farmhouse Kitchen

Servings: 1 serving

Author: Chef Catherine Fulvio

Ingredients:

To make the stock syrup (this will keep sealed in a jar in your fridge for 2 weeks)

• 3½ oz caster sugar
• 4 fl oz water

For the mocktail

• 4 fresh or frozen cranberries
• 2 tbsp stock syrup
• 3 tbsp cranberry juice
• 2 slices orange
• 1 sprig rosemary
• sparking water to top up

For the cocktail

• 4 frozen cranberries
• 2 tbsp stock syrup
• 3 tbsp cranberry juice
• 2 slices orange
• 1 sprig rosemary
• top up with prosecco

To decorate glass

• sugar
• half a lemon

Instructions:

1. To make the syrup, place the caster sugar and water into a saucepan, bring to the boil, reduce the heat and leave to simmer slowly for 10 minutes, stirring from time to time.
2. Leave to cool. Pour through a sieve into a jar.
3. To make, decorate the glass by rubbing a slice of lemon around the rim of the glass, dip it into sugar and leave to dry.
4. Place fresh or frozen cranberries into the glass and add a slice of orange.
5. Add the sprig of rosemary.
6. Pour in 2 tbsp syrup.
7. Pour in the cranberry juice.
8. Top up with sparkling water or prosecco and serve.