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: Apr. 28, 2012

I've tried this recipe. It's wonderful how it is but I have also tried it with some alterations: I substitute the lemon-lime soda with ginger ale, left out the pineapple, substituted the brandy with peach schnapps and added two cinnamon sticks.

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Amandatude

Reviewed: Mar. 25, 2012

I, personally, LOVE Sangria. My bf, on the other hand, had never tried it before. I used this recipe and made him try it (It was also my first time ever making home-made Sangria!). This recipe was pretty good! I did have to add some sugar afterward to balance out the tartness of it. But overall a recipe worth making.

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Bytesized

Reviewed: Feb. 13, 2012

I made this sangria for my mother-in-law's birthday party and everyone loved it! I followed the recipe to a T and was very impressed with how good it was. I will definitely make it in the future.

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AFish

Reviewed: Jan. 1, 2012

This ended up being a HUGE hit at a New Years party! As others suggested, I doubled the recipe (using an inexpensive Pinot Noir) and kept the fruit about the same. I also ended up leaving the pineapple and cherries out, and used 2 apples (one green and one red). It was not quite sweet enough for my taste when all was said and done, so I added some sugar and the lemon lime soda (20oz botttle). Let's just say that I can't wait to make this again!!!!!!

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Reviewer:

worthb

Reviewed: Dec. 31, 2011

Delicious. I skipped the apples and used marischino (is that spelled right?) cherries. I'm making it again soon!

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3 users found this review helpful

Reviewer:

NicoleLee8485

Reviewed: Sep. 4, 2011

Used this recipe along with Classic Sangria recipe I wanted to do a taste comparison between a brandy sangria and a rum sangria. Both are good but I preferred the Classic Sangria one. It used rum instead of brandy and didn't taste as boozy. It was much smoother.

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CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Sep. 3, 2011

Loved this Sangria, but I would make one or two suggestions. I usually use Carl Rossi wine when making sangria simply because I find the fruit balances out the bitterness of the wine and it's very inexpensive! Also a GREAT tip I came across when making sangria (white or red) is to keep it chilled place frozen grapes instead of ice cubes so that the drink will not become diluted as they melt. Cheers!

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Reviewer:

amber

Cooking Level: Intermediate

Home Town: Sparta, New Jersey, USA

Living In: Jersey City, New Jersey, USA

Reviewed: Jul. 28, 2011

Double, triple or quadruple this recipe or you will certainly run out! I left the soda out and offered it as an option for people to add to their glasses, most did not. Wonderful recipe!

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5 users found this review helpful

Reviewer:

T. Rosen

Cooking Level: Intermediate

Reviewed: Jul. 6, 2011

This was a hit on 4th of July at my house. I did add the soda right before serving. Will be making this again for sure!

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Reviewer:

jlbmomof5

Reviewed: May 27, 2011

I cannot thank you enough for posting this recipe! I have used it many many times over the past couple years since I first found it and never fail to get less than stellar reviews from my guests. The only thing I change is the types of fruit. I always use apples/oranges/lemons/limes, but sometimes vary the others depending on what looks good at the market. The only one that didn't work is dragonfruit. Don't waste the money because it doesn't hold up in the liquid and doesn't add any flavor. Otherwise, go crazy with the fruit. The more the merrier and different colors and textures just make it tastier and prettier!

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6 users found this review helpful