8 servings (serving size: 1 cup)

Flavor this cava-and-brandy-based sangria with blueberries, cherries, raspberries, strawberries, nectarine, and apricot nectar for a sweet summer cocktail that tastes as good as it looks.

How to Make It

Combine the first 6 ingredients in a large pitcher, and chill for at least 2 hours. Stir in 1 cup nectar and wine. Serve immediately.

Chef's Notes

Cava is a Spanish sparkling wine with less acidity than Champagne; you may substitute another sparkling wine, such as prosecco, if you prefer. Top each beverage with a mint sprig for a fragrant garnish.

Also appeared in: Cooking Light, June, 2008

Ratings & Reviews

Good Not Great

July 26, 2015
Agree with the other reviewers...not enough flavor. Felt like 99% of the brandy was absorbed by the fruit and the flavor did not come through in the drink. It looked beautiful and tasted fine but nothing special.

CathyKirchner's Review

June 06, 2014

Steph6's Review

August 28, 2013

sukeedog's Review

July 05, 2013
We liked this but I agree with the reviewer who found it to be a little dry/boring. I wasn't 100% into it either - I like to taste all that brandy-soaked fruit with every sip of my sangria, but the flavor just didn't come through for me.

CarrieLMB's Review

May 30, 2013
Pretty good. 2 WW Pts per cup. Pour 2 cups over ice and added .5 cup Black Cherry Seltzer. Yum!

Isandra's Review

July 08, 2012
It's a good recipe but it felt a bit dry tasting. Not 100% into it. Will probably add some splenda to it to make it taste better.

jennyr15375's Review

July 30, 2009
This was great for a small get together. The only thing I didn't like was how the raspberries got so smushy. I left them out the second time I made it, and it was perfect. I also used Prosecco instead of cava.

AMarieB's Review

June 19, 2009
I made this for my bunko group, and the first batch was gone in less than two minutes. I used Peach Champagne because Cava wasn't immediately available in our area. It is a definite repeat! We loved it!