Sangría de Cava

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For the best texture and fizz, chill all the liquids beforehand instead of adding extra ice to the jug.
• •A ripe but still firm peach works best; overripe fruit can make the drink cloudy.
• •You can swap peach for nectarine when in season.
• •Serve with small tapas such as olives, almonds, or manchego if desired.

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