Fill 4 double old-fashioned glasses with ice and set aside.
In a pitcher or quart-sized mason jar, muddle sliced ginger and rosemary together using the end of a wooden spoon or a muddler if you have one.
Add cranberry juice and kombucha, stir gently to combine.
Pour into ice-filled glasses (using a strainer, if necessary) and garnish with sprigs of rosemary, a slice of fresh ginger and a few cranberries before serving.
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