Cava Sangria from Spain
"I made this Sangria this summer and I was so pleasantly surprised on how delicious it was. In my opinion, the longer it sat the better it got. So good. I've made many sangria's but this one is at the top of my list. It would be great for serving during the Holidays as well. Source: Spanish Sabores."
Original is 8-10 servings
Ingredients
Nutritional
- Serving Size: 1 (156.5 g)
- Calories 132.3
- Total Fat - 4.4 g
- Saturated Fat - 1.4 g
- Cholesterol - 163.7 mg
- Sodium - 62.9 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 3 g
- Sugars - 14.3 g
- Protein - 6.2 g
- Calcium - 72.6 mg
- Iron - 1 mg
- Vitamin C - 28.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the sliced apple, orange and diced pineapple in a large bowl, then add two tablespoons of granulated sugar and toss to combine. Let the fruit macerate for at least 10 minutes.
Step 2
Add the brandy, orange liqueur, pineapple juice, mint, and spices. Use the back of a wooden spoon to gently muddle the mint and fruit.
Step 3
Chill the fruit mixture for at least an hour if possible.
Step 4
Before serving, add the chilled cava and frozen grapes and lightly stir to combine. Sweeten to taste by adding sugar (superfine is best) or simple syrup. (NOTE: I let it sit in the fridge and in my opinion it was tastier that way. The flavors developed so nicely and I couldn't stop myself from drinking it).
Step 5
To serve, either ladle the sangria into glasses filled with ice cubes, or into a serving pitcher filled halfway with ice. Enjoy.
NOTE: Depending on how you like it (on the sweeter side or not), you may sweeten it up by adding sugar or simple syrup to taste.
Tips
No special items needed.
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