Reviewed: Jul. 31, 2007

I used only 3/4 cup of rum to have mercy on my guests and used a spanish red wine called "Sangre de Toro." It was quite delicious. The next time I make it, I think I will omit the lemon since that was the fruit that was least enjoyed. Thanks for the recipe.

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cara kay

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Reviewed: Jul. 31, 2007

really good. made for Liz's house April 2006

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HEATHBAR44

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Reviewed: Jul. 26, 2007

This is really good. Bad part I did not have time to wait 2 hours for it to set up. Instead of just adding the sugar, next time I will make a sugar water and add that since takes FOREVER for sugar to dissolve in cold liquids.

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Mrs P

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Reviewed: Jul. 25, 2007

I added Sprite Zero to mind. I also used Arbor Mist blackberry merlot and captatin morgan's spiced rum. I cut the sugar in half. Everyone loved it and was asking for the recipe. I make a double batch of this and had to make one more batch before the night was over. Thanks!

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Tracy

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Reviewed: Jul. 19, 2007

This is the best ever. I had so many people ask for the recipe. I followed other comments and used the Blackberry Merlot as well as Captain Morgan for the rum and it was a hit. :)

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DADAD80

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Reviewed: Jul. 16, 2007

A 10 star recipe! I am known by my friends and family as making the best sangria ever....and this is the recipe I use. I add a cup of 7up. Otherwise it will knock everyone drinking it on their butt!

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ROOKIECOOKIE1

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 15, 2007

I was kind of disappointed with the recipe. Based on all the reviews I thought it would be FANTASTIC...it was very good but it was incredibly strong. Not a drink you should have ore that 2 glasses of (which I learned the hard way:)). I'll make this again, but will add more orange juice and will top off with lemon-line soda as suggested by other reviews.

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Gale D.

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Reviewed: Jul. 9, 2007

I brought this to a pool party this weekend, and it was soooo good. I used a bottle of Black Opal cab/merlot blend, tropicana orange juice, 1 1/4 cup spiced captain morgans rum, and added a small bottle of blackberry seltzer. I added lots of different fruit (orange, lemon, nectarine, fresh cherries (pit removed), and a drained can of fruit coctail!) Perfect for a summer afternoon party!!

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hokiebetty

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: Jul. 8, 2007

Great Sangria!!

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Jun. 30, 2007

This is the BEST sangria I have ever made. It is requested at every gathering by friends and family!

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habwill

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Reviewed: Jun. 25, 2007

Fantastic! Fruity but with a real kick. I will definitely be making this again.

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hollowayb

Cooking Level: Intermediate

Home Town: Haddon Heights, New Jersey, USA

Living In: Aberdeen, Aberdeenshire, Scotland, U.K.

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Reviewed: Jun. 24, 2007

Delicious!! The only change I made was I cut the rum down to 1 cup. I didnt think this was too strong at all, if you load the glass with ice and the sliced fruit before adding the sangria. Perfect recipe, I will be making this again. Perfect summer drink while sitting outside on those warm summer nights.

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ljk61

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Kenosha, Wisconsin, USA

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Reviewed: Jun. 21, 2007

This was a total HIT... If you don't like try wine,try Riunite Lambrusco and 1/2 the sugar. And because it DOES creep up on you, add Sprite to tone down. Even toned down, it left everyone SUPER “relaxed" ;) Let's just say 20 servings were made and left many asking for more. Enjoy responsibly!

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Alice

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Reviewed: Jun. 20, 2007

Fabulous! I made the pitcher as is, which my husband enjoyed, and I topped my glasses off with flavored seltzer, which was to my taste. I also cut the citrus fruit into wedges and squeezed the juice into the pitcher, which made the citrus flavors more pronounced.

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Heather Kelley

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Reviewed: Jun. 19, 2007

Perhaps I should have used spiced rum as some people have suggested, but I used white and found it to be a fairly harsh-drinking sangria. I'll probably try it again and switch a few things around.

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probrewer

Cooking Level: Intermediate

Home Town: Brookings, South Dakota, USA

Living In: Holbrook, Arizona, USA

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Reviewed: Jun. 18, 2007

Delicious-- perfect amounts of wine, rum, and sugar. I always use the Burgundy wine and light rum for classic Sangria flavor. Goes fast.

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VTQK

Cooking Level: Intermediate

Living In: Sidman, Pennsylvania, USA

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Reviewed: Jun. 17, 2007

Yummy...I've never had Sangria before, but always thought it looked tasty, so I decided to give this a try. I used nectarines and plums since they were on sale, but I bet this would be great with pears as well!! I only used one cup of (spiced) rum and it was still strong so I believe the amountin the recipe to be a bit excessive. I followed other reviewer's advice and used blackberry merlot. This was delicious, I cannot comment on the authenticity of this recipe, but it sure does taste good!!!

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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 16, 2007

I followed the recipe exactly, and I wouldn't change a thing. It tastes just like the Sangria that is served at my local Spanish restaurant. I even used Two Buck Chuck from Tader Joes. It got rave reviews from all of my guests, and as mentioned by other reviewers, this does sneek up on you so watch out!

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kar

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Reviewed: Jun. 16, 2007

This was great! I made it using a pineapple rum and a merlot. My husband and his friends really enjoyed it. Drink with caution because it will sneak up on you!

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