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.

Scott Mowbray
Recipe by Cooking Light November 2015

Gallery

Brian Woodcock; Styling: Paige Hicks

Recipe Summary

hands-on:
10 mins
total:
4 hrs 10 mins
Yield:
Serves 12 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

132 calories; fatg; proteing; carbohydrates 6g; fiberg; cholesterolmg; ironmg; sodiummg; calcium 1mg.