Divide the three rosemary sprigs before heating the sugar and water. One steeps in the syrup and is removed; the other two are clean garnishes for the glasses. Keep the syrup’s complete cooling stage in the preparation plan, rather than adding warm syrup to chilled juice and expecting the ice to do all the cooling.
Mix all the cooled syrup with cranberry juice cocktail and lemon before dividing. Add ice and the measured soda portions gently, then garnish and serve. The syrup is a short infusion for this two-drink recipe, not a long-storage syrup formula. Keep the next batch’s ingredients separately measured so a doubled-looking saucepan does not lead to an unrecorded change in herb strength.
Timing and servings are estimates. Equipment, ingredients and portion sizes affect the result.
