‘Tis the season for a great mocktail! Whether you’re simply not in the mood for a booze-filled beverage, or like me, choose mocktails over cocktails because you don’t like the way alcohol makes you feel, even in small doses. Here’s a recipe that hits all the right notes—sweet, spicy, sour, tart.
If you’re hosting a gathering, it’s very thoughtful to have a fun drink available for your guests in addition to plain and sparkling water. You never know someone’s lifestyle or preferences and having a tasty non-alcoholic beverage is always greatly appreciated.
3 REASONS WHY THIS MOCKTAIL IS GOOD FOR YOU
A UCLA study ranking the healthiest juices confirmed that cranberry and pomegranate are among the best.
Ginger has a long list of proven health benefits, include helping to treat chronic indigestion. Who couldn’t benefit from that during the holiday season? Providing a delicious mocktail which will actually ease digestion is probably doing you and your guests a big favor.
I chose to add cinnamon to this recipe too because of all of the evidence-based health benefits. Plus, cinnamon equates the holidays, right? I smell cinnamon and think—warmth, comfort, and YUM!
While everything you consume during the holidays doesn’t have to top the list as the healthiest, all of the health benefits are just the cherry on top of this festive, incredibly yummy mocktail recipe.
SPICED CRANBERRY POMEGRANATE SPARKLER MOCKTAIL
1 grapefruit, juiced
2 tangerines or 1 orange, juiced
1 lime, thinly sliced
1 32-oz (1 qt) jar organic cranberry pomegranate juice (I used R.W. Knudsen, sold at the Commissary.)
2 cinnamon sticks
2-inch knob of ginger, sliced into coins
1 can sparkling water, plain or any unsweetened variety you enjoy (I used La Croix)
1 bag frozen cranberries (my Commissary freezer section carries these in the bagged fruit area)
Juice the grapefruit and tangerines. I placed a small strainer over a large mason jar and squeezed the fruit to gather the juice. Toss in the sliced limes. Add the jar of cranberry pomegranate juice, cinnamon sticks and ginger. Cover and place in the refrigerator overnight or at least 6 hours. This gives the cinnamon and ginger time to infuse the drink and gives a wonderful spiced element to it. Remove the lime, cinnamon, and ginger.
Right before serving, add a can of sparkling water. I used passionfruit La Croix and it’s delicious. You could also have a selection of sparkling waters set out and people can add the flavors they would like and make their own combinations per glass.
Place about 8 frozen cranberries in a glass and pour the mocktail over the frozen berries.
FUN WITH FRUIT
You can add any type of fall fruit you enjoy—sliced pears, apples, Asian pears, slices of grapefruit, and oranges. You can add all of this right into the big jar and make a fall sangria mocktail. Have fun with your drink!
Pam Chavez is an award-winning certified holistic nutritionist who helps military spouses lose weight and uncover their deeper purpose. Her signature, down-to-earth approach teaches them how to prioritize themselves, discover their own personal mission, and break through the loneliness that can accompany military life.
She’s been featured in numerous magazines and websites such as Food Matters, Oregon Business, The Brick Magazine, MilitarySpouse dot com, and the American College of Healthcare Sciences.
She has been a guest on multiple podcasts such as The Inspired Women Podcast, The Dear MilFamily Podcast, and Women in the Military.