Cranberry Shirley Temple
Back to Recipes & MoreIngredients
- 1½ cup (165 g) fresh cranberries (see Chef’s Tips)
- 1 cup (217 g) Redpath Simply Raw™ Turbinado Sugar
- ¾ cup (188 ml) water
- 6 tbsp (90 ml) lime juice, preferably freshly squeezed
- 1½ cup (375 ml) ginger beer (see Chef’s Tips)
- 4 tbsp (60 ml) cranberry simple syrup, chilled
- Fresh cranberries
- Lime slices
Equipment
- Scale OR dry measuring cups
- Large liquid measuring cup
- Measuring spoons
- Small heavy-bottomed saucepan
- Heatproof spatula OR wooden spoon
- Fine mesh sieve
- Tall glasses (e.g. Collins or highball glasses) x 2
Instructions
In a small heavy-bottomed saucepan, combine cranberries, the Redpath Simply Raw™ Turbinado Sugar, and water. Place on medium heat and bring to a boil while stirring to dissolve sugar. Reduce heat to low and simmer until cranberries have burst and softened; 20 minutes.
Strain the cranberry mixture through a fine-mesh sieve into a measuring cup. Gently press down on the fruit to extract as much liquid as possible (see Chef’s Tips). Cool to room temperature and place into the fridge to chill completely (see Chef’s Tips). Store in an airtight container for up to 2 weeks (see Chef’s Tips).
Fill 2 tall glasses with ice. Add 3 tablespoons (45 ml) of lime juice into each glass. Pour ¾ cup (188 ml) of ginger beer into each glass. Slowly drizzle 2 tablespoons (30 ml) of the prepared cranberry simple syrup into each glass.
Garnish with fresh cranberries and lime, if desired.
Serve. Stir before drinking.
