Cranberry “Ginger-ade” Mocktail

Cranberry “Ginger-ade” Mocktail

Yield: 1 serving


100% cranberry juice (unsweetened, not cranberry cocktail)

Ginger kombucha or ginger beer

Lavender-honey simple syrup (see recipe below)


Edible Flower Rimming Sugar from Blooming Kitchen Co

Lemon slices

Viola flowers (fresh or pressed)- optional



Lavender-honey simple syrup

Yield: 1 cup

1 cup fresh raw local honey

1 cup water

1 tbsp dried culinary lavender


  1. Combine all ingredients in a small saucepot over medium heat. Allow the honey to melt completely over a low simmer for approximately 3-5 minutes.
  2. Remove from heat. Put a lid on the saucepot and set aside for 1 hour.
  3. Using a fine strainer, strain the mixture into a mason jar. Seal with a tight-fitting lid.
  4. Refrigerate for up to 10 days.


Cranberry Ginger-ade Mocktail


  1. Combine equal parts cranberry juice, kombucha, and lemonade to a cocktail mixer. Add desired amount of Lavender-honey simple syrup (I recommend starting with 1 tbsp).
  2. Using a lemon slice, rim your preferred glass so that the sugar will stick. Rim the glass to evenly coat with Edible Flower Rimming Sugar by dipping the top of the glass into the mixture. Fill glass with ice.
  3. Pour the mocktail mixture into the prepared glass. Garnish with a fresh lemon slice and viola flowers. Enjoy!


Edible Flower Rimming Sugar from Blooming Kitchen Co 






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