Mustard Free Cranberry Ginger Mocktail
Tart cranberry, zesty lime, and a homemade ginger syrup come together in a drink that feels genuinely special 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 no store-bought mixer can replicate. Once you shake the cranberry juice, lime juice, and syrup over ice and top it all with chilled sparkling water, you get a beautifully layered mocktail that's as impressive to look at as it is to sip. Every single ingredient in this recipe is naturally free from mustard in any form, so there's no label-scanning or substitution stress involved. It's the kind of drink that works equally well for a dinner party, a holiday table, or just a Tuesday when you want something a little more exciting than plain sparkling water. Garnish with a lime wedge and a sprig of fresh mint and it looks like something straight off a cocktail bar menu.
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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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