Sangría de Cava

Nutrition · per serving

Steps

1. 1

   Slice the peach, thinly slice half of the orange and the lemon, and squeeze the remaining half orange into a jug. Keeping the fruit slices thin helps them release flavour quickly, which is ideal for a fast sangria.

   1 medium (about 150 g), thinly sliced peach1 small, half sliced and half juiced orange1/2, thinly sliced lemon
2. 2

   Add the caster sugar to the orange juice in the jug and stir until mostly dissolved. Stirring it into juice first prevents gritty sugar at the bottom.

   20 g caster sugar1 small, half sliced and half juiced orange
3. 3

   Pour in the brandy and dry white wine, then add the sliced peach, orange, and lemon. Stir gently for 30 seconds to start infusing the fruit without bruising it.

   30 ml brandy150 ml dry white wine, well chilled1 medium (about 150 g), thinly sliced peach1 small, half sliced and half juiced orange1/2, thinly sliced lemon
4. 4

   Fill 2 large glasses with the ice cubes, then divide the fruit and wine mixture between them. Top each glass with the chilled cava just before serving and give one very gentle stir to keep the bubbles lively.

   120 g ice cubes250 ml cava, well chilled
5. 5

   Serve immediately. The sangria should taste bright, lightly sweet, and sparkling; if you want it sweeter, add a little more sugar next time rather than over-stirring now.

Origin & History

Sangría is a classic Spanish wine punch traditionally made for warm-weather gatherings and festive meals. Versions made with cava became especially popular in Catalonia, where Spain's famous sparkling wine is produced. This lighter, sparkling style is a refreshing modern classic served in bars and at celebrations.