Sparkling Sangria
Sangria
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Rating:
3.0 (14 rated)
Cook time:
Prep time:
Servings:
6

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.

Ingredients

    • 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

Preparation

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.

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