This fresh pear and cranberry mocktail is healthy, full of flavor, and lower in sugar than most fruity drinks. Perfect for the holidays or girls’ nights in.
- 1 1/2 cups fresh cranberries
- 1 medium ripe pear (peeled, cut in half, and cored)
- 2 teaspoons lemon zest
- 2 tablespoons water
- 3 tablespoons honey (use maple syrup or stevia if vegan)
- Sparkling water (or champagne if you want to make an alcoholic version)
- Preheat water to 175°F with an Anova sous vide precision cooker.
- In the meantime, combine all prepared ingredients except the sparkling water in a sous vide bag. Vacuum seal it and slowly lower it into the prepared water bath. Cook for 30 minutes.
- When the fruit is cooked and softened, transfer to a food processor. Process on high until it’s pureed. Taste and add more honey or your preferred sweeteners if desired. Add more water if the puree is too thick.
- Refrigerate the fruit puree until it’s completely chilled, about 30 minutes.
- When ready to serve, place 3 tablespoons fruit puree in a wine glass; mix it with a little bit of sparkling water with a spoon until well dissolved. Then top it with more sparkling water till the glass is 3/4 full. Repeat this step for the rest of the servings.
- Garnish with fresh mint, lemon slices, lime slices, or a few fresh cranberries.
- If you don’t have a sous vide machine, combine all ingredients except the sparking water in a small baking dish and bake at 400°F for 20-22 minutes until the fruit is bubbly.
- This recipe makes about 2 cups of the fruit puree. If you have leftover puree, it can be stored in the fridge for up to two weeks.
- Nutrition facts are calculated without sparkling water or champagne.
- Recipe adapted from Minimalist Baker.
Keywords: cranberry mocktail