1 bottle dry rosé
1/2 cup freshly squeezed orange juice
1/4 cup triple sec
2 tablespoons honey
1/2 orange, sliced into 1/4-inch rounds, then halved
1 cup of Frieda's lychees
2 cups strawberries, quartered
1 cup sparkling water
1/2 cup cava sparkling wine
Ice, for serving
Fresh Mint, for serving (optional)
Pour rosé, orange juice and triple sec into pitcher. Add honey and stir.
Peel and deseed lychees over bowl to catch juices. Add lychee flesh and juice to pitcher. Add orange slices and strawberries; stir to combine. Refrigerate sangria at least two hours.
Just before serving, add sparkling water and cava, then stir. Pour sangria into glasses filled with ice and garnish with fresh mint, if desired.