Holiday Snow Globe Mocktail

Dec 14

Written By Judy Doherty, MPS, PCII

Stop motion to show how we made this fun mocktail

Snow Globe Mocktail

Yield 4

Author Judy Doherty

Prep time

5 Min

Total time

5 Min

This Snow Globe Mocktail is perfect for any time of the day. We froze fresh cranberries and rosemary in lime-aid in a stemless wine glass, then added San Pellegrino Mineral water and some edible glitter sugar for sparkly snow.

Cook modePrevent screen from turning off

Ingredients

4 tablespoons lime juice
12 tablespoons water
4 sprigs fresh rosemary
1/2 cup cranberries, whole, fresh
4 cups San Pellegrino mineral water, chilled
2 tsp Betty Crocker Glitter sugar

Instructions

Add cranberries to the bottom of 4 stemless wine glasses.
Mix the lime juice with the water and divide it between the glasses. Add a rosemary sprig to each glass. Place each glass in the freezer overnight or until ready for use.
When ready to serve, add sparkling mineral water to each glass. Sprinkle in some edible glitter sugar for the snow.
Enjoy!

Nutrition Facts

Calories

Fat

0 g

Sat. Fat

0 g

Carbs

4 g

Fiber

1 g

Net carbs

4 g

Sugar

1 g

Protein

0 g

Sodium

5 mg

Cholesterol

0 mg

Freeze any leftover flour for another use.

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.