Sherry-Cava Citrus Fizz

Cooking Light
Sherry-Cava Citrus Fizz Recipe

Photo: Brian Woodcock; Styling: Paige Hicks

From the Kitchen of…Scott Mowbray, Former Cooking Light Editor

"I wanted the Spanish flavors of Catalonian cava and Jerez sherry to mingle in a holiday punch. The syrup, called an oleo saccharum, pulls essential oils from the orange peel and perfumes the cocktail."

Make this punch up to 4 hours ahead, but wait to add the cava until just before serving.

Serves 12 (serving size: about 2/3 cup)


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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


Hands-on: 10 Minutes
Total: 4 Hours, 10 Minutes

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.

Created date

September 2015

Nutritional Information

Calories 132
Fat 0.0 g
Protein 0.0 g
Carbohydrate 6 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 0.0 mg
Calcium 1 mg