Rosemary, lemon, apple and cranberry mocktail

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Ingredients

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Lemon verbena and rosemary syrup

  • 50g of rosemary
  • 10g of lemon verbena
  • 500ml of water
  • 500g of caster sugar

To finish the cocktail

1
Preheat a water bath to 50°C
2
To prepare the lemon verbena and rosemary syrup, add the rosemary, lemon verbena, water and sugar to a vac pac bag. Remove the air with your hands, seal without vacuum and place in the water bath for 1 hour. Allow the mix to cool, then pass through a strainer
  • 50g of rosemary
  • 10g of lemon verbena
  • 500ml of water
  • 500g of caster sugar
3
Add 20ml of the syrup to a cocktail shaker with the lemon juice, apple juice and cranberry juice. Shake and strain into a Collins glass filled with ice cubes, garnish with the apple marigold leaves, orange peel and raspberries. Serve immediately
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