Combine the wine, orange liqueur, cherries, peaches, raspberries, elderflower liqueur and lemon zest in a large-mouth glass bowl or cruet. Stir gently with a wooden spoon, then refrigerate for 1 to 2 hours.
Just before serving, pour in the cava and stir very gently. Put large ice cubes in glasses, ladle the sangria into the glasses and garnish with fresh mint or basil sprigs.
Recipe courtesy of Geoffrey Zakarian