Lisa Romerein Photo by: Lisa Romerein

Cranberry-Mint Infusions

Mint tea and cranberry syrup combine in these glowing aperitifs.

Notes: Limoncello is an intense, fragrant lemon liqueur from southern Italy. Find it in the liquor section of well-stocked supermarkets or at liquor stores.

Sunset NOVEMBER 2005

  • Yield: Makes 12 cocktails
  • Total: 30 Minutes


  • 2 cups fresh mint leaves
  • 4 cups boiling water
  • 2 cups cranberries
  • 1 cup sugar
  • 3/4 cup limoncello (see Notes)
  • 1 1/2 cups vodka
  • 2 tablespoons freshly squeezed lemon juice
  • 12 mint sprigs


1. Put mint leaves in a large heatproof bowl. Pour boiling water over mint and let steep 10 minutes. Strain into a pitcher or another bowl and let the mint tea cool to room temperature.

2. Meanwhile, in a small saucepan over medium-high heat, bring cranberries, sugar, and 1 cup water to a boil. Remove from heat and let cool to room temperature. Strain the cranberry syrup into another pitcher or bowl.

3. For each cocktail, combine 1/3 cup mint tea, 2 tbsp. cranberry syrup, 1 tbsp. limoncello, 2 tbsp. vodka, and 1/2 tsp. lemon juice in a cocktail shaker full of ice. Shake vigorously and strain into a martini glass. Garnish with a sprig of mint.


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Cranberry-Mint Infusions Recipe