Mistletoe Mimosa

Ingredients

1 cup Fresh Cranberries

6 sprigs Fresh Rosemary

1/2 cup Cranberry Juice

1/2 cup Apple Juice

1 bottle (750 ml) Champagne, chilled

Utensils:

Ice Cube Molds

Cocktail Glasses

Instructions

1. Pop about 12 cranberries into each ice cube mold (to symbolize the 12 days of Christmas, but you can add as many as you like).

2. Pour cranberry juice into each mold until it’s halfway full, then top off with apple juice. Note: Leave a little space at the top, because the liquid will expand when it freezes.

3. Add a sprig of rosemary to each mold, then carefully move the tray to the freezer and let them freeze overnight until solid.

4. When you’re ready to serve, gently push the mistletoe ice cubes out of the molds and place them in cocktail glasses.

5. Pour Champagne (or Sparkling Apple Cider) over the ice cubes. Enjoy & Happy Holidays!

Storage: These ice cubes can stay fresh in the freezer for about five days. The fresh rosemary will wilt over time, so serve them within that time frame.

recipe inspo: Maria’s Munchies