Spiced Sangria Recipe
For sangria syrup
For red sangria
For white sangria
1 (750 ml) bottle cava, chilled
4 mint leaves
1 strawberry, sliced, for garnish
In a medium saucepan, combine all sangria syrup ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to low and simmer until syrup begins to thicken, about 5 minutes. Remove from heat and let cool, then cover and allow to sit at least 12 hours at room temperature before using.
For red sangria, combine 2 cups of sangria syrup, strained to remove solids, with wine, brandy, crème de cassis or raspberry liqueur, and mint leaves, for garnish. Chill and serve over ice.
For white sangria, combine 1 cup sangria syrup, cava, mint leaves and strawberry.