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Sherry Cava Citrus Fizz by

Source: Cooking Light

Tags: Alcohol


1 large navel orange
1/4 cup sugar
1 tablespoon hot water
1 1/4 cups Lustau Palo Cortado Peninsula sherry or Lustau Don Nuno dry oloroso sherry
2 tablespoons lemon juice
2 (750-milliliter) bottles chilled Spanish brut (dry) cava or other sparkling wine


1. Remove rind from orange using a vegetable peeler, avoiding white pith. Place rind and sugar in a medium bowl; pound rind and sugar together using a muddler or wooden spoon until rind releases its oils. Cover and let stand at room temperature 2 to 4 hours.

2. Add hot water to rind mixture, stirring to dissolve sugar. Strain through a sieve into a pitcher; discard rind. Stir in sherry and juice; gently stir in cava.

Servings: 12

Serving Size: 2/3 C

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