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: 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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Diana1971

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Reviewed: May 31, 2008

This recipe is awesome! The only thing that I did different was double the liquids, and I used Lambrusco instead of dry red wine. So good!

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chicagogal

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Reviewed: May 27, 2008

Outstanding! Everyone loved it. Having lived in Spain, it brought back great memories of "fiestas campestres" and finding relief from the heat with this refreshing beverage. Very authentic recipe! Thank you.

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