Easy to make and wonderfully refreshing on a hot day. I got a lot of comments on the faint lavender color

Reviewed On: May 4, 2008

While I wouldn't call this "lox", I would compare it to those expensive pieces of smoked salmon that are sold in 4 to 5" segments as plain, peppered or topped with sun-dried tomatoes for $7 a pop in a vacuum sealed package. I did increase the brown sugar, salt and pepper amounts by a factor of 4 and used a lot more of the liquid smoke, but that's just gives you a little drier more intense final flavor. When I put this out as an appetizer, it was like "chumming" shark infested waters. It didn't last too long.

Reviewed On: Feb. 13, 2008

I found it a bit too strong for my taste the first time around and so I decreased the rum to a 3/4 cup and doubled the orange juice. I've been using Planter's Punch "Golden" to give me the best flavor. I also find that I have to increase the amount of fruit to prevent it from being "stolen" before the Sangria is finished.

Reviewed On: Sep. 30, 2007