Holiday Brunch Tonic

Randy Mayor; Melanie J. Clarke

This fizzy beverage takes on a festive feel with the scent of rosemary-infused sugar syrup. Garnish with extra rosemary sprigs, if desired. Serve shortly after mixing everything together so the tonic will sparkle.

Yield: 12 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 1%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.3g
  • Carbohydrate: 33.1g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 15mg
  • Calcium: 10mg

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 4 rosemary sprigs
  • 4 cups cranberry juice cocktail, chilled
  • 2 cups fresh orange juice (about 6 oranges), chilled
  • 3 cups club soda, chilled

Preparation

  1. Combine sugar and water in a small saucepan; bring to a boil. Reduce heat, and simmer 4 minutes or until sugar dissolves. Add rosemary; simmer 5 minutes. Remove from heat. Pour sugar syrup into a bowl; cover and refrigerate overnight.
  2. Uncover sugar syrup; remove and discard rosemary sprigs. Combine the sugar syrup, juices, and soda in a large pitcher. Serve immediately over ice.
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