By Chyina Finlay
Low-FODMAP Cranberry Bourbon Cocktail with Rosemary Syrup and Sugared Cranberries; Gluten-free, Vegan
12 steps
Prep:7minCook:8min
Easy to make recipe for low-FODMAP Cranberry Bourbon Cocktail with Rosemary Simple Syrup and Sugared Cranberries. Perfect for the holidays!
Updated at: Thu, 17 Aug 2023 07:00:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
208
High
Nutrition per serving
Calories1316.6 kcal (66%)
Total Fat0.5 g (1%)
Carbs322.1 g (124%)
Sugars313.5 g (348%)
Protein0.9 g (2%)
Sodium7.6 mg (0%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
In a medium saucepan, combine one cup of sugar and one cup of water. Toss in 3-4 sprigs of fresh rosemary
Step 2
Bring to a boil over medium or medium-low, stirring until the sugar has dissolved (about 5-8 minutes)
Step 3
Remove from heat and allow to steep for approximately 30 minutes
Step 4
Strain the herbs from the simple syrup and allow it to cool completely before using
Step 5
Measure 1 ounce of the simple syrup for the cocktail to cool, and refrigerate unused simple syrup
Step 6
Combine 2 tablespoons sugar with 1/4 cup water in a saucepan over medium heat to dissolve the sugar, without boiling
Step 7
Stir in cranberries and allow these to be coated in the sugar, then remove with a slotted spoon. Discard liquid in the pan
Step 8
Let dry for an hour or longer, then roll in the remaining 6 tablespoons castor sugar for optional garnish
Step 9
Store unused cranberries in refrigerator for 2-3 days in an airtight container
Step 10
In a glass filled with ice, add the bourbon, cranberry juice, rosemary simple syrup, and lemon juice
Step 11
Stir, taste, and add more juice or lemon as you prefer
Step 12
Serve immediately, garnished with sugared cranberries and fresh rosemary
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