Grazing: Blood Orange-Cranberry-Lemongrass Mocktail | Bite Club
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Friday, January 3, 2014

Grazing: Blood Orange-Cranberry-Lemongrass Mocktail

Posted By on Fri, Jan 3, 2014 at 11:22 PM

click to enlarge blood_orange.jpg


Alas, the time for copious holiday drinking has passed. Cleansing teas, fresh juices and water have taken the place of bracing Manhattans and boozy egg nog — at least for the first few resolution-rich days of the new year. 

Yet staying healthy doesn't have to be boring. Mocktails, or alcohol-free cocktails, are refreshing, easy to make and user-friendly for drinkers, pregnant women and 12-steppers alike. 

This week I repurposed some leftover holiday cranberries to make a cranberry-lemongrass simple syrup, then blended it with fresh-squeezed blood orange juice and sparkling water for a juicy, tart-sweet, non-alcoholic tippler. Yeah, it has some sugar — but I needed to come down from the holidays easy. Recipe below.

Blood Orange-Cranberry-Lemongrass Mocktail

Ice
1 tablespoon cranberry-lemongrass simple syrup*
2 ounces fresh-squeezed blood orange juice
Sparkling water

Add ice to a glass, then pour in simple syrup and blood orange juice. (I use a vintage glass juice presser.) Top with sparkling water, garnish if desired, and serve.

*Cranberry-Lemongrass Simple Syrup

1/2 cup granulated sugar
Handful of fresh cranberries
One 5-inch sprig of lemongrass, coarsely chopped
1/2 cup water

Combine sugar and cranberries in a saucepan, and press down with a pestle to slightly crush the fruit into the sugar. Add lemongrass and water and place over medium-low heat, stirring until sugar dissolves. Cook for two minutes, then remove from heat and let cool for 15 minutes. Strain liquid through a cheesecloth-lined strainer into a Mason jar, pressing down on solids to extract juices. Syrup will keep for up to two weeks in the refrigerator.

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About The Author

Corin Hirsch

Corin Hirsch

Bio:
Food writer Corin Hirsch joined the Seven Days staff in 2011. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.

More by Corin Hirsch

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