Pink Sangria


  • 3/4 cup strawberries, sliced
  • 3/4 cup peaches or nectarines, diced
  • 1/2 cup superfine sugar
  • 1/4 cup grenadine or pomegranate juice
  • 1 bottle Spanish Cava, chilled
  • Lemon juice, to taste
  • 1 cup sparkling water


  1. In a pitcher mix fruit and sugar with grenadine; let sit for 5 minutes. Remove 1/2 of the marinated fruit and refrigerate covered. Add Spanish Cava and lemon juice to pitcher with the remaining fruit and stir well. Top with sparkling water. Chill until serving time. Serve over ice and top each glass with a 1 tablespoon of reserved marinated fruit.