For this sangria recipe, I use cava, a Spanish sparkling wine that's similar to Champagne. Cava has always been a celebratory drink in Spain, but with prices so affordable these days, I thought I could make a sangria with it. The result is so refreshing, fruity and sharp!
Technique tips: Poaching the fruit in a syrup allows all the essential oils to be released and makes the sangria a lot more aromatic. Before serving the sangria, refrigerate your glasses so that you can enjoy your drink as cold as possible.
Swap option: You can use any fruits you want.
- 1 orange
- 1 cup brown sugar
- 1 stick cinnamon
- 10 strawberries, hulled and quartered
- 1 pear, cored and roughly chopped
- 1 peach, pitted and roughly chopped
- 3/4 cup brandy
- 3/4 cup orange liqueur, preferably Cointreau
- 1 750-milliliter bottle Spanish brut cava
- Fresh mint leaves, for garnish
1. Remove the zest of the orange in long strips. Squeeze the juice into a saucepan with the strips of zest, sugar, cinnamon stick, strawberries, pear and peach. Bring to a boil and cook for 1 minute. Pour into a 2-quart pitcher along with the brandy and Cointreau. Stir with a wooden spoon and put the jar in the fridge to chill until completely cold.
2. Stir the chilled mixture again and then pour 3 tablespoons into each glass. Top with the fizzy cava, and serve garnished with a mint leaf.