Ingredients
- 1 red apple thinly sliced
- 1 cup fresh pineapple diced
- 2 oranges thinly sliced
- 2 tablespoons granulated sugar
- 1 cup red grapes frozen
- 1/2 cup brandy
- 1/2 cup orange liqueur Gran Marnier or triple sec
- 3/4 cup pineapple juice
- 8 fresh mint sprigs
- 2 cinnamon sticks
- 1 star anise optional
- 2 750 ml bottles chilled cava brut, brut nature, semi-seco, or dulce (I used an Italian sparkling wine which was fantastic here. I also only used 1 bottle, but left the amount of the cinnamon, star anise, pineapple, apple the same.)
- Sugar or simple syrup to taste
- Ice cubes
How to Make
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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.
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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.
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Step 3: Chill the fruit mixture for at least an hour if possible.
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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).
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Step 5: To serve, either ladle the sangria into glasses filled with ice cubes, or into a serving pitcher filled halfway with ice. Enjoy.
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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.
We hope you enjoy this recipe!
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