Clinton Kelly’s Ginger Lime Rickey Mocktail

*To make cranberry ice cubes, fill an ice cube tray with cranberry juice and freeze overnight.

**To make blueberry ice cubes, add 6-8 blueberries to each cube of an ice cube tray. Fill with water to cover and freeze overnight.

For the simple syrup: In a saucepan over high heat combine 1 cup water, 1 cup sugar and a ½ cup of peeled and sliced fresh ginger. Stir until sugar dissolves completely turn heat to low and steep for 30 minutes. Strain.

For the mocktail: Add lime juice and 1 ounce of the ginger simple syrup to a tall glass and stir to combine. Fill with cranberry and blueberry ice cubes, top with club soda and stir gently to combine. Serve.