Orange Cranberry Rosemary Mimosa


Natalie’s Orange Cranberry Juice
Rosemary Simple Syrup*
Champagne or sparking wine

*For Candied Orange Peel:
The rind of 2 oranges
3 Cups sugar
2 Cups water

*For Rosemary Simple Syrup:
1 cup water
1 cup sugar
1 tbsp. rosemary (finely chopped)


1. In a glass, add equal parts Orange Cranberry Juice and champagne, add one tablespoon rosemary simple syrup*
2. Stir and garnish with a sprig of rosemary and a piece of candied orange peel*.

*For Candied Orange Peel:
1. Score the oranges into quarters and peel the rind off.
2. Cut the rind into 1/4″ strips.
3. Place the orange rind in a pot with the 2 cups of sugar and 2 cups of water.
4. Bring to a boil, then reduce to a simmer. Simmer for 45 minutes.
5. Strain the orange peel and toss in a bowl with sugar.
6. Pull apart the pieces of peel and place on a cooking rack to dry.

*For Rosemary Simple Syrup:
1. In a small pot, bring all ingredients to a boil. Boil for 1 minute.
2. Allow the syrup to cool completely, and strain through a fine mesh sieve.
3. Place the syrup in an airtight container, and store in the fridge.

Recipe By: Jeran McConnel