March 15, 2014
- Combine all the fruit and citrus juice in a big glass pitcher. Add the cinnamon sticks and 2 sprigs of mint, cover, and place in the fridge for 1 hour.
- Your guests have arrived, remove the cinnamon sticks and stir in the brandy (if you wish). Then pop open the Cava and pour it on top. Garnish the sangria with some extra fresh mint and top it off with a heap of ice cubes.
- Serve the sangria as an apéritif on a warm summer night.
Fills one large pitcher ~ From Home Made Summer