Eggless Cranberry Ginger Mocktail
Tart cranberry, bright lime, and a homemade ginger syrup that you'll want to put on everything — this mocktail is the kind of drink that makes a regular Tuesday feel like a celebration. The ginger syrup comes together in minutes on the stovetop, simmering fresh ginger slices with maple syrup and water until the whole kitchen smells incredible. Once strained and shaken with unsweetened cranberry juice and fresh lime juice, the result is bold, layered, and genuinely refreshing. A splash of chilled sparkling water at the end keeps things lively without dulling any of that punchy flavor. Every single ingredient here is naturally free of eggs, so there's nothing to swap or second-guess — just clean, vibrant flavors from start to finish. Garnish with a lime wedge and a sprig of fresh mint if you want to make it look as good as it tastes, which honestly isn't hard.
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Learn more →Ingredients
2 servings
For the ginger syrup
- 1-inch piece fresh ginger, peeled and thinly sliced
- 3 tbsp maple syrup
- 3 tbsp water
For the mocktail
- 1 cup 100% cranberry juice (unsweetened)
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 cup sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 lime wedges (optional)
- 2 sprigs fresh mint (optional)
Instructions
- 1
Combine the sliced ginger, maple syrup, and water in a small saucepan over medium heat, stirring until the maple syrup dissolves. Bring to a gentle simmer and cook for 3 minutes, until the syrup is fragrant and the ginger has softened slightly.
- 2
Remove from the heat and let the syrup steep for 10 minutes, then strain through a fine-mesh strainer into a small bowl or jar, pressing the ginger slices to extract as much liquid as possible. Discard the solids.
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