Mushroom Free Sparkling Cranberry Ginger Spritzer
Tart cranberries, warming ginger, and a hit of fresh lime come together in a homemade syrup that transforms plain sparkling water into something genuinely special. The syrup simmers down into a gorgeous deep-red concentrate that you can make ahead and keep chilled until you're ready to pour. Sweetened with maple syrup instead of refined sugar, it has a subtle richness that store-bought mixers just can't match. Every single ingredient here is naturally free of fungi and fungal derivatives, so there's no label-scanning or second-guessing involved. It's the kind of drink that looks impressive enough for a dinner party but is honestly simple enough to throw together on a weeknight. Serve it over ice with a few fresh cranberries or a lime slice floating on top, and it's practically a showstopper.
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Learn more →Ingredients
4 servings
For the cranberry ginger syrup
- 1 cup fresh or frozen cranberries
- ½ cup water
- ¼ cup maple syrup
- 1 tbsp fresh ginger, peeled and thinly sliced
For the spritzer
- 3 cups sparkling water, chilled
- 1 tbsp fresh lime juice
For serving
- ice, for serving
- fresh cranberries or lime slices, for garnish (optional)
Instructions
- 1
Combine the cranberries, water, maple syrup, and sliced ginger in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the liquid turns deep red, about 8–10 minutes.
- 2
Pour the mixture through a fine-mesh strainer into a heatproof bowl or measuring cup, pressing the solids firmly with the back of a spoon to extract as much liquid as possible. Discard the solids.
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