Festive Drinks Get A Tangy Makeover With Vibrant Cranberries
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Discover two easy cranberry mocktails, a hibiscus iced tea and a virgin piña colada that add colour, flavor, and festive cheer to your celebrations.
Cranberry’s zesty sweetness, jewel-toned hue, and balance of sweet and sour notes make every drink pop, both in flavor and presentation.
India’s booming mocktail culture has found its perfect festive hero, the tart, colorful cranberry. Once reserved for holiday tables and imported gift hampers, cranberries are now the go-to ingredient for mixologists and home entertainers alike. Their zesty sweetness, jewel-toned hue, and balance of sweet and sour notes make every drink pop, both in flavor and presentation.
As the demand for healthier, non-alcoholic beverages grows, cranberries are redefining the modern Indian mocktail scene, adding freshness, flair, and festive cheer to every sip. Here are two cranberry-inspired mocktails by leading Indian chefs that capture this vibrant trend perfectly.
Hibiscus Cranberry Iced Tea by Chef Kirti
Ingredients (for about 4 servings)
4 cups water (≈ 1 litre)
2–3 tablespoons dried hibiscus petals (or 2 hibiscus tea bags)
1 cup fresh or frozen US cranberries (≈ 150 g)
2–3 tablespoons honey (or sweetener of choice)
Juice of ½ a lemon (or lime)
Ice cubes
Fresh mint leaves and extra cranberries for garnish (optional)
Method
Brew the hibiscus: Bring 4 cups of water to a boil. Remove from heat and steep the hibiscus petals for about 5 minutes (or follow tea-bag instructions).
Add cranberries: While the tea is still warm, add the cranberries and let them soften for 2–3 minutes.
Sweeten and flavor: Stir in the honey until dissolved. Add lemon (or lime) juice and mix well.
Chill and strain: Allow the mixture to cool to room temperature, strain out the hibiscus petals (and any large cranberry pieces), and refrigerate until cold.
Serve: Fill glasses with ice cubes, pour the chilled tea over the ice, and garnish with mint leaves and fresh cranberries, if desired.
Virgin Cranberry Piña Colada by Chef Meghna
Ingredients
1½ cups chopped fresh pineapple (chop and freeze before use)
3½ teaspoons brown sugar (or regular sugar)
⅓ cup coconut milk
1¾ cups US cranberry juice
Ice cubes
Directions
Add the chopped pineapple to a blender or mixer jar.
Add 2 teaspoons brown sugar (or regular sugar).
Pour in ½ cup coconut milk (prepare thick milk using powder and refrigerate before using) and blend until smooth and frosty.
Add some ice cubes and blend again for a slushy texture.
Transfer this mixture into another jar.
In the same blender, add ½ cup cranberry juice, ¼ cup coconut milk, 1½ teaspoons brown sugar, and some ice cubes.
Blend well until smooth.
Pour both mixtures into a serving glass to create a layered look.
Skewer a piece of US cranberry, pineapple, and a mint leaf on a bamboo stick and place it on top.
Garnish with chopped cranberries and serve chilled.
Swati Chaturvedi is a seasoned media professional with over 13 years of experience in journalism, digital content strategy, and editorial leadership across top national media houses. An alumna of Lady Shri Ram …Read More
Swati Chaturvedi is a seasoned media professional with over 13 years of experience in journalism, digital content strategy, and editorial leadership across top national media houses. An alumna of Lady Shri Ram … Read More
November 12, 2025, 18:53 IST
