Photo by Tyson Sadlo
We are now well into the season of Gargantuan feasts, early evening vomiting commuters, amateur drinkers and amazon orders.
By the time Saturday comes along you may already be full and dreading the sheer amount of fat and heavy food you have yet to consume.
This palate cleansing drink could save you if you drink it between courses.
I have often had cava and lemon sorbet at Gargantuan feasts in friends’ houses or in old fashioned restaurants in the Catalan countryside, before the main course after far too many starters. To make that you just take a tub of lemon sorbet and mix cava with it using a hand blender.
I actually prefer my version below as it is even lighter and after a glass you can imagine squeezing in a few more roast potatoes than you originally planned.
It makes 4- 5 glasses
You will need:
1/2 a bottle of cava
3 lemons
1 soupspoon of sugar
crushed ice
Squeeze the lemons into a jug and then stir in the sugar, gently pour the cava into the jug.
Half fill cava glasses with crushed ice (if, like me, you don’t have an ice crusher then put ice cubes into a plastic bag and bang them with a rolling pin or a pestle), then pour the cocktail on top.
