Cranberry sours

These fruity cocktails are short and sharp, with frozen cranberries, orange liqueur, Disaronno, lime juice and maple syrup

  • Prep:10 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 159
  • fat 0g
  • saturates 0g
  • carbs 21g
  • sugars 19g
  • fibre 3g
  • protein 0g
  • salt 0g


  • 300g pack frozen cranberries, defrosted
  • 100ml orange liqueur (We used Cointreau)
  • 1 tbsp Disaronno liqueur
  • 100ml fresh orange juice
  • 2 tbsp lime juice
  • 2-3 tbsp maple syrup, to taste
  • big bag of crushed ice, to serve


For the drivers

To make a very low-alcohol drink, simply use more orange juice instead of the orange liqueur, along with an extra tablespoon of maple syrup. Give it a boost with a few dashes of orange extract (you’ll find this in the baking aisle), and replace the Disaronno with a few drops of almond extract. Chill and serve as above. 



  1. Put the cranberries, liqueurs, orange and lime juices and the maple syrup into a food processor or blender. Blitz until the berries are as finely chopped as possible.

  2. Strain through a fine sieve, working the cranberry pulp against the mesh with a spatula or small ladle until you have extracted all of the liquid. Chill until needed. When ready to serve, fill small glasses with crushed ice, then pour over the almost fluorescent pink cocktail.

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