Iced Lemon Cava Cocktail

Recipe from Mercat

Adapted by Matt Lee and Ted Lee

Published August 25, 2007

Total Time
About 10 minutes
Rating
4(8)
Comments
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—Matt Lee And Ted Lee

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Ingredients

Yield:Serves 4

  • ¼ cup plus 1 tablespoon sugar

  • ¼ cup freshly squeezed lemon juice

  • 1 ½ cups cava sparkling wine

  • 2 cups crushed ice

  • Mint leaves, chopped, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

20 grams carbs; 139 calories; 1 gram fiber; 12 milligrams sodium; 17 grams sugar

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 container fitted with a tight lid, combine the sugar and ¼ cup plus 1 tablespoon water. Cover and shake for 3 minutes. Let rest, then shake again for 30 seconds. Transfer to a small pitcher. Stir in the lemon juice, then the cava.

  2. Step 2

    Fill 4 tall, narrow half-cup tumblers with crushed ice. Pour in enough of the cava mixture to just cover the ice. Garnish with fresh mint.

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4 out of 5
8 user ratings
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Credits

Adapted from Mercat in Manhattan.

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