Sparkling Spanish Punch

Name: Sparkling Spanish Punch
Ingredients: 10 large clementines; Distilled water; 1/2 cup sugar; 1 1/2 cups Spanish brandy (Brandy de Jerez); 1 1/2 cups amontillado sherry; 1 1/2 cups chilled cava (Spanish sparkling wine); Whole nutmeg

7 ingredients

4 steps

Ingredients

10 large clementines
Distilled water
1/2 cup sugar
1 1/2 cups Spanish brandy (Brandy de Jerez)
1 1/2 cups amontillado sherry
1 1/2 cups chilled cava (Spanish sparkling wine)
Whole nutmeg

Directions

1

Peel 2 clementines. Separate into segments. Make a decorative ice block by filling a Bundt pan or quart-sized container half full with distilled water; add segments. Freeze for 4 hours or until solid.
2

Peel remaining clementines with a serrated vegetable peeler, being careful to avoid white pith. Combine clementine peels and sugar in a large bowl; muddle sugar and peels with a muddler or wooden spoon until the sugar is infused with the oils from the peels. Let stand at room temperature for at least 90 minutes.
3

Juice clementines to equal 1 cup. Add clementine juice to peels and sugar; stir until sugar dissolves. Strain through a sieve over a punch bowl; discard peels. Add brandy and sherry to punch bowl; stir well.
4

Unmold ice block; gently place in punch bowl. Add cava, and stir gently. Grate a small amount of nutmeg over the punch.