Europe & Middle East
Latin America & Caribbean
In a blender, whiz half the cranberry juice with the stem ginger, ginger syrup, lime juice and mint leaves for about 30 seconds.
Strain into a large serving jug (discard any mint and ginger pulp) and stir in the remaining cranberry juice. Cover and chill until needed.
To serve, pour into ice filled glasses and garnish with extra mint leaves and lime slices.
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