Making sangria with bubbly cava –Spain’s sweet, clean answer to Champagne is just plain fun, refreshing, and full of sparkle. You can mix the juice, Cointreau, and fruit ahead of time and then mix it with the cava just before serving. It’s also easy to double this recipe for a crowd.
I first tried sangria made with cava in Spain and was an instant convert!
Cava Sangria Ingredients (Serves 6)
1 cup orange juice, chilled
½ cup Cointreau
2 tablespoons superfine sugar
1 pint fresh raspberries
1 apple, peeled and cut into small pieces
1 orange, peeled and cut into small pieces
1 750ml bottle Spanish cava, well chilled
Fresh mint sprigs, optional
Cava Sangria Instructions
- In a large pitcher, combine the orange juice, Cointreau and sugar and stir gently until the sugar dissolves.
- Add the raspberries, apple and chopped orange. (The sangria can be made to this point up to 12 hours in advance).
- Cover the pitcher with plastic wrap and refrigerate until needed.
- Slowly and carefully add the cava. Tilt it on its side as you pour to keep the cava bubbly.
- Stir gently once or twice just to combine.
- Add the cava to the pitcher just before serving.
- Pour the sangria into 6 wine glasses–I generally use all-purpose white wine glasses–and garnish each with a mint sprig, if desired.
A refreshing drink makes a dinner that much better. Especially when that dinner comes after a busy day, during a hot summer, in the middle of a heat wave. Why not spice it up and make that refreshing drink a little adult only?