Peach and raspberry sangria with cava and strawberry ice
Start to finish: 10 minutes active, plus 2 to 4 hours chilling
1 cup brandy
1 cup peach juice
1/2 cup simple syrup or agave syrup
750-milliliter bottle dry red wine (such as rioja)
6 ounces fresh raspberries
2 oranges, thinly sliced
2 limes, thinly sliced
16-ounce bag frozen strawberries
3/4 cup orange juice
1/4 cup sugar
750-milliliter bottle cava (or other sparkling wine)
In a large pitcher, stir together the brandy, peach juice and syrup until the syrup is dissolved. Add the wine and stir again. Stir in the raspberries, oranges and limes, then cover and refrigerate for 2 to 4 hours.
Meanwhile, in a blender combine the strawberries, orange juice and sugar. Puree until very smooth. Pour into 2 ice cube trays, then freeze for 2 to 4 hours, or until solid.
When ready to serve, slowly pour the cava into the pitcher. Stir once or twice gently just to mix. Pour into serving glasses, then add 1 to 2 frozen strawberry cubes to each glass.