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Prep time
15 minutes
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Cook time
10 minutes
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makes
4 mocktails
Author Notes
Winter is citrus season, and what better way to celebrate the bounty of winter than with a refreshing, blood orange-infused spritz? Fizzy, citrusy, herbaceous and sweet—this drink hits all the right cheerful notes. A classic winter pairing of orange and rosemary are brought to life with LaCroix Black Razzberry, creating a non-alcoholic spritz perfect for a holiday brunch with family and friends. A dried blood orange wheel and rosemary sprig garnish add a fancy touch to take this drink to the next level.
If you’re in the mood for a project, you can DIY your dried blood orange wheels by turning your oven into a dehydrator. Using a very sharp knife, slice one blood orange as thinly as possible, then lay the slices on a wire rack set inside a sheet pan and bake at 175°F (or as low as your oven goes) until the wheels are completely dry and crunchy, about 2 to 4 hours. Store your dried wheels in an air-tight container at room temperature for up to 1 month, or whip up a batch of spritzes and use them immediately. —Jessica Faith Meter
Test Kitchen Notes
For more holiday mocktail inspiration, check out Toast-Worthy Mocktails.
This recipe is shared in partnership with LaCroix Sparkling Water. —The Editors
Ingredients
- For the mocktail:
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4 teaspoons
rosemary maple syrup
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1/4 cup
raspberries
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1/4 cup
blackberries
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1 cup
freshly squeezed blood orange juice (from 4 to 5 oranges), strained
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2
cans LaCroix Black Razzberry
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4 sprigs
rosemary, divided
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4
dried blood orange wheels, for garnish
- For the rosemary maple syrup:
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1/2 cup
maple syrup
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1/4 cup
water
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1 sprig
rosemary
Directions
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Make the rosemary maple syrup: Add water, maple syrup, and 1 sprig of rosemary in a small saucepan over medium heat and bring to a simmer. Reduce to medium-low heat and cook, swirling occasionally, until the syrup is thickened and the rosemary has infused into the maple syrup, about 10 minutes. Strain into a small bowl, then transfer to the freezer and chill for at least 10 minutes.
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While syrup cools, muddle blackberries and raspberries together in a small bowl. Set aside.
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Make the mocktail: Combine muddled berries, blood orange juice, and rosemary maple syrup in a small pitcher, stir to combine. Divide mixture between four goblets or wine glasses, top each drink with ½ can of LaCroix Black Razzberry, and garnish with a sprig of rosemary and a dried blood orange.
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