Begin by bringing water to a boil in a small pot. Add in the rosemary and reduce the heat to a simmer for about 5 minutes.
Remove it from the heat, cover it, and allow it to steep for about one hour. Then place the rosemary water in the refrigerator to chill.
Next, juice the cranberries and apples. Mix the juice with the chilled rosemary water. Garnish with any extra rosemary sprigs and serve over ice.
2 cups water
3 fresh sprigs rosemary
1 pound fresh cranberries