We had this fruity drink at our last barbecue. The sangria is full of fresh fruit and orange juice and this gives it just the right amount of sweetness.

Note to self: Even though it tastes like lemonade, it doesn’t mean you should drink one glass after another. It does make a barbecue way more fun though.

Adapted recipe from Home Made Zomer (Dutch, but it will be translated into English) by Yvette van Boven.

We didn’t have a nice pitcher in the house, so I just used whatever looked ok and would do the trick. I made one big mixture of orange juice, fruit and mint and made one pitcher at a time by taking some of the orange mixture and adding cava to it. My sangria is much more orange than the one in the book, so my guess is that I’ve used more orange juice. Just do as you please, cause whatever you do, it’ll taste amazing.

I’ll put the original recipe below. Just use whatever ripe and flavorful fruit is available on the farmers market that week. I’ve also added some passionfruit pulp to the fruit mixture.

For 1 big pitcher:
2 peaches, in slices
1 orange, in thin slices
1 hand of strawberries, raspberries or grapes, halved if necessary
500 ml freshly squeezed grapefruit or orange juice
3 cinnamon sticks
1 couple of sprigs of mint
1 bottle of Cava (Spanish sparkling wine)
125 ml brandy (optional)
a lot of ice cubes

Place the fruit with the juice in a big pitcher, add the cinnamon and two sprigs of mint. Cover it with clingfilm and put it the fridge, leave to cool for about an hour.

Once you want to serve the drinks, discard the cinnamon sticks and add the brandy (optional) and cava. Add some fresh mint and the ice cubes. Pour the drinks in wine or champagne glasses.

5 Responses to “Cava sangria.”

  1. gottagetbaked

    This looks beautiful, and so refreshing! Perfect for these hot summer days. And I can totally see myself drinking it one glass after another ;)

    Reply
  2. winesunder15dollars

    My mouth is watering! Can you make this with other sparkling wines or do you think cava has the perfect texture/flavor for this recipe?

    Reply

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