Reviewed: Mar. 17, 2009

This recipe was THE BEST!!! I made the Sangria for a party and received rave reviews all night long! Everyone kept asking for more and how to make it. I did follow some of the other suggestions and used a blackberry merlot and a little sprite. You can't go wrong...this was the best drink!

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Hana

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Reviewed: Mar. 14, 2009

The rum is what did it. I went a little lighter on it just to be safe. I will use it all next time. My wine was sour, but everybody still raved. This recipe could save a bottle of vinegar.

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wolgastm

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Reviewed: Mar. 8, 2009

Easy to follow recipe. I'd recommend soaking the fruit overnight. I added apples to the citrus fruits. I made it last year for a barbeque and there was very little left at the end.

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lexpsu

Cooking Level: Beginning

Home Town: Port Jervis, New York, USA

Living In: Hackensack, New Jersey, USA

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Reviewed: Feb. 23, 2009

Nice recipe! But classic spanish sangria is just Red Wine, Fruit (apple, orange, pear). only if wanted, a little bit of liquor (apple, for example), but never rum...

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mariabosch

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Reviewed: Feb. 6, 2009

This was pretty good. I have to admit I used spiced rum, as suggested in some reviews, and it was WAY too sweet for our tastes. Next time I'll either leave out the sugar or use plain rum as in the recipe. I diluted it a bit with Sprite to cut down the sweetness, and it was very good!

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katie327

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Reviewed: Jan. 17, 2009

This is a fantastic recipe. I used Cabernet wine, spiced rum, pomegranite liquor, oranges, lime, lemon, cherries, orange juice, and apple juice. The sangria was a little stronger than I wanted, so I added 1/2 cup of apple juice and 1/2 more orange juice. I was a little short on the rum, so I made up the difference with pomegranite liquor. It's fantastic. It tastes just like the sangria at our favorite Spanish restaurant.

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Mrs. Archie

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Reviewed: Jan. 11, 2009

Fantastic! We had a can of mango juice on hand and added that as well along with some Contreau. It was a huge hit and this is easy to convert to a white sangaria as well with white wine.

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TGIRLNC

Cooking Level: Expert

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Reviewed: Jan. 9, 2009

One of the best drinks I've ever had, though I've never had sangria before. Make sure you put in enough orange juice to ward off the flavor of liquor.

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Nate

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Reviewed: Jan. 5, 2009

Used 1/2 the total amount of rum and sugar- added some club soda as I was pouring it into individual glasses. Great recipe!!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Jan. 3, 2009

This recipe is awesome! I made exactly as recipe stated except I used only 1 cup of Captain Morgan instead of 1 1/2 cups and it was perfect. I have made it with letting it sit 4 hours or overnight and recommend the 4 hours. When I made it the night before it still tasted good but was slightly bitter from all the citrus rinds. I have also made it with a $3 bottle of Merlot or a much more expensive wine and there is no difference in the flavor so save your money. Be careful because you can hardly taste the liquor and it will knock your socks off.

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Becky

Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA

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Reviewed: Jan. 2, 2009

This is a smash at every party that we have had! We usually mix with Sprite, it can be very potent!

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Steve

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Reviewed: Jan. 1, 2009

This was great! I added Triple Sec to add more kick. We loved it, and plan to make it again. When the summer months are here, I plan to add nectarines and pineapples.

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KERYNE

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Lake Ridge, Virginia, USA

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Reviewed: Dec. 31, 2008

I made this last night in preparation for a dinner party tonight. I used a cheap OJ, and a cheap jug of Burgundy and Captain Morgan's. It came out just great. Had my brother, who went to Spain and loves Sangria, test it. He really liked it. Should be a big hit tonight! Thanks.

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siva89

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Reviewed: Dec. 25, 2008

As I reside in Ponce Puerto Rico I have tasted some of the great Sangria's Puerto Rico has to offer which includes Cuban and Spanish recipes. This recipe by Lisa is simply dynamite and rivals the great Sangria served at El Patriota Restaurant located outide Ponce. I have been making this Sangria for the past two years and have been asked numerous times to make this recipe at gatherings, receptions, bridal & Baby showers and even tailgate parties. Two restauernater have even asked for this recipe for use in their bars. I know that experimentation with this recipe is expected, I find myself most reluctant to change it in any form. I find it great as it stands. Saludos to a great Sangia!

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El Gringito de Ponce

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Reviewed: Dec. 17, 2008

WOW! Tastes just like the Sangria at my favorite tapas bar. I used only one cup of the rum and half the sugar, and would recommend that you adjust the sweetness and liquor according to your own taste - if you like a stiffer or a sweeter drink. You can also add any kind of fruit that you like, so it's a very forgiving recipe. For the wine I used a bottle of Concha y Toro merlot/cab sauv blend. 1.5 liters for $7, but you'd never know it was cheap wine with this recipe!

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Kristen

Cooking Level: Expert

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Reviewed: Nov. 28, 2008

This is a hit wherever I serve it, although it is pretty strong. Depending on the crowd, I replace up to 1 cup of the rum with orange juice, and it's still delicious!

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SKE1

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Reviewed: Nov. 28, 2008

Yes, it is really strong. You should definitely use the spiced rum! I always add seasonal fruit when I make this. Also, try it with white wine too, it is really good!!!

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JESSICUP

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Reviewed: Nov. 15, 2008

Wow! I served this at my birthday dinner party 2 years ago and my friends are still talking about it. I'm dusting it off again to try for the adults at my son's birthday party...I will be omitting the rum this time as it really sneaks up on you in the recipe. This is a 5 star because it is unforgettable and delicious!

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SRQchef

Cooking Level: Expert

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Reviewed: Nov. 11, 2008

This was excellent & everyone loved it! I did tweak the recipe a bit. I still used only one lemon, lime, & orange, but doubled everything else. After mixing everything, it tasted too much like rum/alcohol for my tastes, so I added more orange juice (prob. 1/2 to 1 cup extra), & more sugar (around 1/2 c. extra).

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koosterhouse

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

Loved it! Loved it! Loved it! It is strong; so be forewarned. My girlfriend fell asleep on the edge of my tub with her hiney in the air giraffe style after I served this at my baby shower.

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crysd242

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Classic Spanish Sangria

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