Sparkling Cranberry Spritzer

Steps

1. Put the sugar and water in a small saucepan over medium heat. Bring to a boil, stirring until the sugar dissolves, about 3 minutes.
2. Take the pan off the heat. Add the 3 rosemary sprigs and the lime zest and let it stand for 15 minutes. Pour through a fine-mesh strainer into a jar and let it cool to room temperature, about 20 minutes. You will have about 2/3 cup.
3. Stir the cranberry juice, lime juice and 1/2 cup of the syrup together in a pitcher. Taste and add more syrup, 1 teaspoon at a time, if it is too tart.
4. Fill 8 tall glasses with ice. Add a few cranberries and a lime slice to each. Pour in a scant 1/2 cup of the cranberry mixture, then top each glass with about 1/2 cup of sparkling water.
5. Stir once, gently, so the bubbles last. Tuck in a small rosemary sprig and serve right away.

Good to know

• Make ahead: The syrup keeps in a sealed jar in the refrigerator for up to 2 weeks. Mix the juices and syrup up to a day ahead, and add the sparkling water only at the glass so it stays fizzy.
• If you use sweetened cranberry juice cocktail, start with 1/4 cup of syrup or none at all, and taste. Ginger ale in place of the sparkling water also makes a sweeter glass.
• For sugared cranberries, roll fresh cranberries in a spoonful of leftover syrup, then in sugar, and let them dry on parchment paper for 1 hour.
• For pretty ice, freeze a few cranberries and small rosemary leaves in ice cube trays with water.