There are few drinks better suited for summer than a fruity, refreshing sangria. For a sparkling variation, try chef Giada De Laurentiis’ take on the classic punch.

Traditional sangria originates from Spain and is typically made with wine, liquor like brandy or vermouth, fresh fruit, fruit juice, and occasionally a splash of sparkling soda.

De Laurentiis adds an Italian twist by starting with a base of red or white sparkling wine, like Lamarca Prosecco. Then she adds mint simple syrup and fresh fruit such as lemons.

To make a mint syrup, heat two parts water and two parts sugar with one part fresh mint until boiling. Simmer the mixture for five minutes before cooling and straining.

Choose your sparkling wine and add two cups of simple syrup for each bottle, along with fresh fruit and ice. De Laurentiis suggests building the sangria in the serving bowl.

The bowl not only cuts back on dishes and helps the drink evenly mix, but it can also create a beautiful presentation, particularly if you top it with edible flowers.