Recipe courtesy of Geoffrey Zakarian
Blood Orange Sherry Cobbler
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- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 20 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 630
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 131 g
- Dietary Fiber
- 5 g
- Sugar
- 113 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 18 mg
- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 20 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 630
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 131 g
- Dietary Fiber
- 5 g
- Sugar
- 113 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 18 mg
Ingredients
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Directions
- Combine the sugar with 1/2 cup water in a small saucepan. Heat together, stirring, until the sugar dissolves, then turn off the heat and let cool completely.
- Slice half of the blood orange into wheels. Reserve 2 wheels for garnish. Muddle the remaining orange wheels with 1 sprig mint and 1/2 ounce simple syrup in a glass shaker (save the remainder for another use). Juice the remaining half of the orange, adding the juice to the shaker. Add the sherry and shake. Strain into a highball glass filled to the top with ice. Garnish with the remaining mint and the wheels of blood orange.
