Total Time: 10 mins

Prep Time: 10 mins

Yield: 4 servings


  • 1 Lime, cut in half
  • 2 Tbsp granulated sugar
  • 1 cup Cranberry juice, sweetened
  • 4 Small Sprigs Rosemary
  • 1 Bottle Champagne
  • 12 fresh Cranberries
  • 4 Champagne flutes


    1. Run the cut end of the lime around the rim of each flute and dip into the sugar
    2. Pour ¼ cup Cranberry juice into each flute
    3. Top with Champagne

    To decorate each flute:

    1. Strip some of the Rosemary leaves from the stem leaving at least 1 inch.
    2. With a toothpick make a small hole in each cranberry.
    3. Thread 3 Cranberries onto the Rosemary and use to garnish the flute.


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