Spanish Cava Sangria Recipes

CAVA SANGRIA RECIPE

Steps:

• In a large bowl combine the sliced apple, orange and diced pineapple. Cover with two tablespoons of sugar and let sit for at least 10 minutes.
• Add the brandy, orange liqueur, pineapple juice, mint and spices. Using the back of a wooden spoon, muddle the mint and fruit just a bit.
• Chill this mixture (if possible) for at least an hour.
• Before serving, add the chilled cava and frozen grapes, and lightly stir to combine. Adjust for sweetness by adding sugar (superfine is best) or simple syrup. To serve, either ladle it into glasses filled with ice cubes, or into a serving pitcher filled halfway with ice.

SPANISH CAVA SANGRIA RECIPE

Steps:

• Remove the skin from the kiwis and cut into 1/4 inch thick rounds, cut the strawberries into 1/4 inch thick rounds as well and cut the grapes in half lengthwise, add all the cut fruits into a large pitcher
• Pour in a 1/2 cup of orange juice into the pitcher with the fruits, also add in 1 tbsp of fresh lemon juice, a 1/4 cup of brandy and a 1/4 cup of sugar, gently mix everything together until the sugar dissolves
• Once everything is well mixed, slowly pour in a 750ml bottle of Spanish cava, then give it a gentle mix to bring all the flavors together
• To serve the cava sangria, add ice cubes into a wine glass, pour in the sangria, making sure to add some of the fruit in the pitcher and garnish with a slice of orange, cheers!

CAVA SANGRIA

Steps:

• Stir cava, grape juice, brandy, and simple syrup together in a pitcher. Serve over ice, garnished with strawberries and mint.

CAVA SANGRIA

Steps:

• Combine all ingredients, except the cava, in a large pitcher and cover; chill at least one hour, up to 3 hours.
• Pour wine (cava) over fruit mixture and stir.