This sangria, made with Spanish Cava, is light enough to serve at brunch.
- For the Strawberry Syrup:
- 1 cup sliced ripe strawberries
- 1 cup water
- 1 cup sugar
- For the Sangria:
- 2 lemons, thinly sliced
- 2 oranges, thinly sliced
- 4 ounces strawberry syrup along with reserved strawberries from syrup
- 2 ounces Cointreau
- 2 fresh strawberries, sliced, for garnish
- 1 bottle cava or other dry sparkling wine
For the Syrup: Combine strawberries, water, and sugar in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until for about 10 minutes—syrup should be pink and the berries soft. Remove from heat and let cool. Strain through a fine mesh strainer. Reserve strawberries for sangria. Strawberry syrup will keep for one week in a sealed container in the refrigerator.
For the Sangria: Add 1 sliced lemon, 1 sliced orange, and the reserved strawberries from the syrup to the bottom of the pitcher. Add strawberry syrup and Cointreau and muddle. Add cava and stir. Serve immediately, pouring into glasses garnished with a slice of lemon, a slice of orange, sliced strawberries, and ice.