Fructose Free Cranberry Ginger Mocktail
Tart cranberry, zippy lime, and a homemade ginger syrup come together in a sparkling drink that feels genuinely festive without a drop of alcohol. The ginger syrup is the secret weapon here — simmering fresh ginger slices with maple syrup and water coaxes out a warm, spicy depth that store-bought syrups rarely match. Maple syrup steps in as the sweetener because it sits much lower on the fructose scale than honey or agave, making it a smarter choice for anyone keeping a close eye on fructose load. Unsweetened cranberry juice keeps things clean and tangy, and the fresh lime juice adds brightness without any hidden additives to worry about. A good shake over ice chills everything down fast, and topping with sparkling water at the end keeps that satisfying fizz intact. It comes together in well under half an hour and looks stunning in a tall glass with a lime wedge and a sprig of mint. Whether you're serving it at a dinner party or just treating yourself on a weeknight, this is the kind of drink that makes everyone ask for the recipe.
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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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