- 3 cups orange juice
- 3/4 cups lemon juice
- 3½ ounces sugar (1/2 cup)
- 1 bay leaf
- 5 juniper berries
- 10 black peppercorns
- 1 stick cinnamon
- 2 cloves
- 1 bunch fresh mint, destemmed
- Zest of 1 orange
- Zest of 1 lemon
- 4 ounces sangria syrup (recipe above)
- 1/2 ounce sherry brandy
- 1/2 ounce dry gin
- 1 ounce orange liqueur
- 4 wheels lemon, for garnish
- 4 sprigs mint, for garnish
- 4 strips orange peel, for garnish
- Berries (raspberry, blackberry, etc.), for garnish
- 1 bottle cava
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.