Tangerine Rosemary Mocktail

This refreshing tangerine rosemary mocktail would be a perfect addition to a spring brunch! I think if you put a little citrus in your drink, it’s suitable for morning, noon or night! 😉

Happy Monday! Hope that you all had a lovely Easter weekend! We enjoyed our Easter church service, spending time with family, eating delicious food and of course lots of Cadbury mini eggs! (Caitlin got to spend her Easter down in NYC, where she’ll be all week – lucky girl!)

I’ve been on a citrus kick lately. I think I’m trying to combat all this freezing cold weather we’re still having (ummm, it snowed here yesterday…on Easter!). By infusing my life with bright and cheerful food & drinks, I can pretend that I’m enjoying in warmer places! I’ve made a couple citrus mocktails recently that were really yummy and I got to enjoy kumquat rolls that my aunt made (like cinnamon rolls, but with kumquats!), yesterday at our Easter dinner – sooo good!

With just a few simple ingredients, you can quickly mix up this tangerine rosemary mocktail. It does have a rosemary simple syrup in it. Simple syrups are very easy to make. And you can make them ahead, so they’re ready to add to drinks whenever you’re ready to mix them up!

Tangerine Rosemary Mocktail

This tangerine rosemary mocktail is filled with a bright citrus flavor that is so refreshing.

Course: Drinks
Tangerine Rosemary Mocktail
  • 1/4 cup fresh squeezed tangerine juice
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon rosemary simple syrup
  • 2 tablespoons lemon-lime soda
  • club soda
  • ice
Rosemary Simple Syrup
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 4 sprigs rosemary
Tangerine Rosemary Mocktail
  1. Fill glass with ice.

  2. Add in juices, simple syrup, and lemon-lime soda.

  3. Top off with club soda.

  4. Garnish with tangerine slice and sprig of rosemary.

  5. Stir before drinking. (If you prefer your drinks a little less sweet, just leave out the lemon-lime soda).

Rosemary Simple Syrup
  1. Combine water, sugar and rosemary in a small saucepan over medium heat.

  2. Bring to a boil, stirring until sugar is completely dissolved.

  3. Remove from heat and let sit for about 10 minutes.

  4. Strain out rosemary and let cool completely.

  5. Store syrup in a lidded jar or bottle in the refrigerator.

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