L'Alhambra

Recipe from Martine Pelegrin

Adapted by Peter Meehan

L'Alhambra
Gordon M. Grant for The New York Times
Rating
3(8)
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Ingredients

Yield:6 to 8 servings
  • 1750-milliliter bottle fino sherry, chilled
  • 2cups freshly squeezed orange juice
  • 5tablespoons orzata (almond syrup)
  • 1tablespoon orange flower water
  • 1750-milliliter bottle Spanish sparkling wine
  • 6orange wedges, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

286 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 1 gram protein; 15 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a pitcher, combine sherry, orange juice, orzata and orange flower water. Add ice. Stir vigorously for a minute or so. Strain into 6 or 8 large wineglasses.

  2. Step 2

    Top each with 3 to 4 ounces sparkling wine, garnish with orange wedge and serve.

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3 out of 5
8 user ratings
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Credits

Adapted from Martine Pelegrin

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