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- To make the sugar syrup, combine water, sugar and fresh mint leaves in a saucepan. Bring to the boil, then reduce the heat and simmer for two minutes. Remove the mint leaves. Allow the syrup to cool, then store in the refrigerator.
- To make each mocktail, place the mint sugar syrup in a cocktail shaker and add the cranberry juice, the pomegranate juice and the crushed ice. Shake well, then strain into a tall glass over some ice cubes. Garnish with cranberries and fresh mint.
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