Sparkling Spanish Punch – a delicious recipe with clementines, water, sugar, Spanish brandy, amontillado sherry, chilled cava. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
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.
97
kcal
Calories
25
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 10 large clementines, Distilled water, 1/2 cup sugar, 1 1/2 cups Spanish brandy (Brandy de Jerez), and more.
Yes, Sparkling Spanish Punch falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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