There's nothing better to me than sharing a pitcher of sangria with friends in the summertime. This version is made with the Spanish sparkling wine cava.
Technique tip: Make the syrup the day before to save day-of-party prep.
Swap option: Swap cava out for any other kind of sparkling wine.
To make the sangria syrup:
Combine all sangria syrup ingredients in a medium saucepan and bring to a simmer, stirring constantly. Once the sugar has dissolved, remove from heat and allow to cool. Strain through a fine sieve and store in a sealed container until ready to use.
Note: This recipe makes enough syrup for a few batches, but it can be used for many types of sangría. Store in the refrigerator in an airtight container for up to a week.
To make the sangria base:
Combine all sangria base ingredients and mix well.
To finish and serve:
Combine cava and the sangria base in a pitcher with very large ice cubes. Fill 4 glasses with cubed ice, and pour ponche into each. Place lemon, mint, orange peel and berry on top. Serve immediately.