Cava Sangria recipe
When on holiday, specifically a Spanish based holiday, Clyde and I love a drop of Sangria. Yes, we epitomise Brits abroad, but we just can’t help ourselves. On our recent trip to Ibiza, we were introdcued to Cava Sangra, which is a game changer. And along with about 4lbs in weight gain and a Pacha lighter, we brought the recipe back with us.
White Sangria has always been a feature at summer parties in our house, but adding a bit of fizz makes a beautiful, bubbly change. It’s super drinkable but with a kick thanks to a generous 100ml of orange liqueur and 50ml of Spanish brandy. The cava is chilled and dry; add caster sugar to taste. Plenty of fruit and mint bring the full sangria experience and ice will keep you cool on a warm summers evening *that will curse the weather*.
It’s the second long weekend in May, the forecast is soggy, but this Cava Sangria will bring cheer, even if you’re wearing your wellies.
With my new found love of Cava Sangria, I will be kissing goodbye to the last of my favourite Spanish brandy. Luckily I have plenty of Cointreau, to add citrus charm to this summertime special. The fruit adds sweetness to the drink so make sure it’s lovely and ripe. Add sugar to taste, start with less and add more if needed.
I started by marinating the fruit in a large jug. You don’t want the strawberries to go mushy, so at this stage just slice and quarter the oranges and lemon slices. Pour the brandy and orange liqueur into a large jug, stir in the caster sugar until dissolved, then add the sliced fruit.
Let this steep for around 20 minutes, if you have time. Next, stir in the mint and strawberries and pour the mixture into your serving jug.
Add some ice to the jug then slowly pour over the chilled cava.
Gently stir the whole business, taking care, as it will froth up. Serve in pretty glasses over more ice and more fruit and mint.
It’s been a very long winter and a soggy spring; June’s so close now I can touch it. This sparkling taste of summer will get us over the finish line.
Have a super long weekend.
Lucy x
Cava Sangria recipe
Serves 4 to 6
You will just need a big jug for this, mine was a whopper
Plenty of ice
100ml orange liqueur
50ml brandy, mine was Spanish
3 tablespoons caster sugar, you may need a little more or a little less, dependent on the sweetness of your fruit
1 x 750ml bottle chilled Cava
A handful chopped fresh mint, chopped strawberries, orange and lemon slices, to serve
Take your large jug and pour over the orange liqueur and brandy, measure in the sugar, then stir well until the sugar’s dissolved. Add the citrus fruits, stir again then cover and leave to steep for around 20 minutes.
Add the ice, strawberries and mint to the jug, stir again, then slowly pour on the chilled cava. Gently stir the whole lot again, then serve in an elegant glass with some more ice, more fruit and more fresh mint. Sip and be transported to somewhere sunny and warm.
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