Get peachy with this bubbly sangria

Want to be the hero of your summer gathering? What you want to bring is the sangria. Because it’s hard to go wrong at an outdoor summer party when you’re the one toting the pitcher cocktail.

This recipe is a breeze to assemble. Just dump and stir in the morning, then let it chill before serving. Whatever you do, don’t add ice until it’s in the glass, and even then keep it to one or two cubes at most. Nobody wants a watereddown cocktail.

For this recipe, I call for cava — the sparkling wine of Spain — but feel free to substitute the bubbles of your choice.

Or if you’d rather cut the alcohol a little (can’t imagine why, but whatever), ginger beer or a lemon-lime soda are fine substitutes.

PEACH AND RASPBERRY SANGRIA WITH CAVA AND STRAWBERRY ICE

Start to finish: 10 minutes active, plus 2 to 4 hours chilling

Servings: 10 1 cup (250 mL) brandy 1 cup (250 mL) peach juice 1/2 cup (125 mL) simple syrup or agave syrup 750-mL (25-oz) bottle dry red wine (such as Rioja) 6 oz (170 oz) fresh raspberries 2 oranges, thinly sliced 2 limes, thinly sliced 16-oz (473-mL) bag frozen strawberries 3/4 cup (180 mL) orange juice 1/4 cup (60 mL) sugar 750-mL (25-oz) 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. Purée 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.