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.
