recipe reviews for:

Sangria by the Pros

“I found a good sangria recipe and headed to the liquor store to purchase the alcohol. In line, ahead of me, was a man who said he has been a bartender for twenty years now, and that the recipe needed a few touch-ups if I wanted to make it like the Pros. So, here is what he professed to me, muchos thanks to the other submitters for their delicious versions.”

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Reviewed: Nov. 19, 2009

AMAZING!!! I loved it! I didn't do the cherries but it was still great and a big hit at our party! Will be using this again!

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Dani

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Reviewed: Aug. 25, 2009

My family loved it! Add a little sugar to your fruits, it goes a long way!

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c0nwu

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Reviewed: Aug. 9, 2009

So good. I am so happy I did not take my aunt's suggestion and just buy pre-made sangria from the liquor store! The only variation from the original recipe was that I did not use pineapples - just didn't think it sounded that good. I soaked the fruit in the brandy overnight - whoa! Strong!!! I think I was buzzed after just a few sips (although I was munching on the fruit too so that might have had something to do with it). I also took some of the other reviewers' suggestion to top off each glass with the lemon-lime soda. This worked well not only to ensure the fizz, but also allowed people to dilute the sangria (or not) to their individual taste. My father-in-law kept going for glass after glass... he preferred his without soda!

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Stephanie

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

Wonderful! I used peaches, lemons, limes and apples. I soaked them overnight in cherry brandy (Kirsch). Exactly what I was looking for!

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CHRISTYA

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

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Reviewed: Jul. 20, 2009

This was a fabulous sangria. I used an inexpensive cabernet that I had in my wine frig along with triple sec in place of brandy. I followed the recipe for everything else. It was not too tart nor too sweet. I will make this again and again! Thank you for the recipe!

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Terri330

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

I doubled this recipe for a party and it was good, but not great. It tasted a bit bitter to me. I used nectarines instead of the cherries and pineapple. For the liquor, I used 1/2 cup brandy & 1/4 cup triple sec insead of all brandy. I put all the fruit, brandy, and OJ in a bag in the fridge to marinate overnight. I added the wine in the morning and then the Sprite right before we served. It tasted a little bitter so I added extra OJ and an extra can of Sprite. It helped a bit but next time I'll either add sugar or leave out the lemon and lime to make it just a touch sweeter.

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SUZNNE

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Reviewed: May 31, 2009

I may have had to modify it a bit for the amount that I actually had to make but I think I stuck to the heart of the recipe and it was fabulous! Add a touch of cinnamon for something extra.

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Glacage

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: May 22, 2009

They don't have brandy where I live so I used citrus wine and it still turned out delicious!

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Kendra

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Reviewed: May 7, 2009

Yummy my whole family loved this! Super treat for a Florida Easter!

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tholland

Cooking Level: Beginning

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Reviewed: Apr. 28, 2009

Way too much fruit, even without the lime, lemon and cherries, which I did not have on hand. Cut fruit by half. Pretty good, but needs sugar. I will try again, but won't add lemon or lime as I find that tends to add too much bitterness to the Sangria.

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L.T.

Cooking Level: Expert

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Reviewed: Mar. 12, 2009

I soaked the fruit in Brandy over night. It worked out well. The first glass of sangria tasted a little tart, but it got alot better really fast! I will be making this again for sure!

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trinabell

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Mar. 1, 2009

The recipe is easy to make! It seems, however, that the ratio of liquid to fruit is kind of off. I had so much fruit in mine that I could barely fit all the liquid (and I didn't even use all the suggested fruit). Make sure you use a very large pitcher to make this mix! Also, I did add sugar to the recipe and it made it much tastier!

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SEAllen05@yahoo.com

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Reviewed: Feb. 11, 2009

I made this last Friday with a few alterations. I used Lambrusco red wine, soaked red seedless grapes, sliced apples, and oranges in malibu rum instead of the brandy. I did use a can of sprite and a cup of orange juice, like the recipe states, but did not include lemon, lime or pineapple and i didnt crush any of the fruit. IT WAS AWESOME!!! My friend and I drank the whole pitcher! I will definitely make this again soon.

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Jackie R.

Cooking Level: Beginning

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Reviewed: Dec. 24, 2008

Very good and very potent. I love it, my husband doesn't. He isn't a huge red wine fan though so he doesn't count. I'm actually feeling the buzz off of it right now. It's very good and fun to make.

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Karie

Cooking Level: Beginning

Home Town: Foley, Alabama, USA

Living In: Fort Meade, Maryland, USA

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Reviewed: Nov. 3, 2008

I love Sangria and love this recipe! Since I'm not a dry red wine fan, I took other's suggestions and used Lambrusco for a little sweetness. Although many people haven't had it this way, I love my sangria with berries. I used strawberries, blueberries, blackberries, raspberries, cherries, grapes and apples. It is it more expensive, but for a berry lover, it is well worth it!

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NeverMeasureChef

Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 29, 2008

i've never made sangria before... happily consumed it but never embarked on making it. truthfully it seemed a bit intimidating. but after reading this recipe and the reviewers feedback and suggestions, what a perfect sangria. i was just looking for simple and drinkable but this surpassed that and was so incredibly tasty & yummy... & yes, it's even better then the restaurant sangria i'm use to. thank u!

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EATDRINKBLING

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Reviewed: Oct. 14, 2008

I love this recipe. Be careful eating the fruit! It is very strong! A definite keeper to enjoy year after year. Cheers!

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Laura

Cooking Level: Expert

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Reviewed: Jul. 9, 2008

HOLY COW!!! This could very well give me a drinking problem. I revised slightly and failed to read the directions...I didn't soak for 2 hours but it was still phenomenal. I used Franzia chillable red (a box makes about 5 pitchers of this). Omitted the pineapple - love it but sounded weird for sangria. Spiced rum (way good)instead of brandy. Frozen can OJ and then just took a 1/4 chunk out and lopped it in the pitcher. 2 cans of 7up/Sprite to "smooth out" - if you plan to drink the whole pitcher pour in right away. Otherwise, as suggested (great idea) top individual drinks off so it doesn't go flat.

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Layzaar

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Jun. 15, 2008

Made this for a friend's birthday party and everyone LOVED it. I doubled the liquid in the recipe with no problem but didn't double *all* the fruit. The apples and cherries are a must. Also, used a nice tempranillo wine so there was no need to add sugar.

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