Lunch: Sherry-Cava Citrus Fizz Recipe | MyRecipes
Recipe by Scott Mowbray 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 oran
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Health and fertility benefits of Sherry-Cava Citrus Fizz Recipe | MyRecipes
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Ingredients
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
Instructions
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.
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.
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Nutrition Facts
Serving Size: 12
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |