Cava is produced using the same traditional method as Champagne, which gives it a refined mousse and depth that many other sparkling wines lack. For me, Champagne and Cava stand out compared with Prosecco and other sparkling styles. Traditionally a celebratory drink in Spain, Cava is now affordably priced, making it a great base for a refreshing sangria. This Cava sangria is bright, fruity and crisp—perfect for gatherings or a relaxed weekend treat.
Makes: 2 litres
INGREDIENTS
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1 orange
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200 g soft brown sugar
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1 cinnamon stick
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10 strawberries, quartered
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1 pear, cored and roughly chopped
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1 peach, roughly chopped
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200 ml brandy
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200 ml Cointreau
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1 x 75 cl bottle Spanish Cava Brut
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Fresh mint leaves, to garnish
METHOD
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Chill your glasses in the refrigerator so the sangria stays as cold as possible when served.
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Use a peeler or zester to remove the orange zest in long strips, then squeeze the orange juice into a saucepan. Add the orange zest, brown sugar, cinnamon stick, quartered strawberries, and the chopped pear and peach. Bring the mixture to a gentle boil and simmer for 1 minute to dissolve the sugar and release the fruit flavors.
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Remove the pan from the heat and pour the warm fruit mixture into a 2-litre jug. Add the brandy and Cointreau, stir with a wooden spoon to combine, then cover and refrigerate until completely chilled.
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Once chilled, stir the mixture again. Pour about 3 tablespoons into each serving glass, then top up gently with chilled Cava to preserve the bubbles. Garnish with fresh mint leaves and serve immediately.