Reviewed: Jul. 25, 2011

This is some mighty fine stuff. I had bought a bottle of premixed Sangria as emergency backup but that's like comparing Dom Perignon to Mad Dog 20/20. I will definitely make this again and again :)

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5 users found this review helpful

Reviewer:

Jeanette

Reviewed: Jul. 24, 2011

I've made this recipe countless times and it never fails to win fans. I've shared it with friends on the east and west cost and what I always hear back from them is..."amazing sangria!". You simply cannot beat this recipe! Thanks!

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4 users found this review helpful

Reviewer:

Daniel Marks

Reviewed: Jul. 15, 2011

Used spiced rum and blackberry wine as others suggested. Delicious! I hope to use this often for company

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4 users found this review helpful

Reviewer:

beckyp382

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

Reviewed: Jul. 14, 2011

I love this recipe but be careful - it really packs a whollop!

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7 users found this review helpful

Reviewer:

Sarah

Cooking Level: Expert

Home Town: Cochrane, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Jul. 5, 2011

This is a great recipe. I made this for a 4th of July cookout...and it was a hit. I only gave it 4 stars because I don't feel the sugar is necessary. I made it with Arbor Mist Blackberry Merlot and Parrot Bay Lime Rum...and followed the recipe exactly. It was a bit too sweet. But still delicious!

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6 users found this review helpful

Reviewer:

mattjoy

Reviewed: Jul. 4, 2011

The original recipe is great! You can also improvise. I didn't have any red wine or brandy, so I used Zinfindel, mango rum, and plain rum. Had no fruit on hand so I used orange liquere. For a little carbonation I used a small bottle of sparkling tangerine juice. The point is, when in a pinch, you can use some subsitutions and still end up with a great drink.

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Reviewer:

TracyCT

Reviewed: Jun. 23, 2011

This is my go to basic sangria recipe. I took another reviewers advice and used Blackberry Merlot instead of dry red wine. This also eliminates the need for the 1/2 cup of sugar since the Blackberry Merlot is a sweetened wine. I like using spiced rum such as Captain Morgans. I soak the fruit (I usually add strawberries) in the rum several hours before putting the other ingredients. A bonus is getting to eat the rum/wine soaked fruit afterwards :) Very yummy, there are never any leftovers!!

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9 users found this review helpful