Sangria! Sangria!

Fantastic recipe! I was a little worried about how citrus heavy this recipe was so I tweaked the recipe just a wee bit and the result instantly brought me back to the Costa del Sol! – As the recipe suggests I used a (budget) Spanish garnacha that I found in my local, but honestly any fruit-forward red will work brilliantly in this. Just go with something more red-fruity over dark-fruity, and spicy wood notes aren’t important here either. – I used peach brandy to add some light and sweet fruit flavor to help round out the citrus and red berry profile of the wine. – I initially omitted the sugar when mixing but after a quick taste I decided to add it- the 1/4 cup was bang on the money for sweetness! – I traded the lime for a fresh nectarine to help punch up the peachiness from the brandy and it worked beautifully – When slicing the lemons be sure to discard any pieces that have more rind than fruit. It also helps to peel the orange and dice it so you only get the juicy, fruity bits to absorb into the mix. This is delicious to serve right away so don’t fret if you don’t have 8hours to spare or want to make this last minute. Like any other alcoholic beverage this absolutely gets better with each glass you drink, but I attribute this more to the time the fruit has to blend while you’re working away on it. Giving this the full 8 hours must make it truly heavenly (as if it weren’t already). Cheers!

The flavor of the sangria is good, however after sitting overnight, the citrus fruit became bitter and this bitter flavor permeated the sangria. I had to use ginger ale instead of sparkling water/club soda to offset the bitterness.

I have made this so many times. Every time, it’s a hit. I load it with fruit – putting some plums, nectarines, apples in there along with all the citrus. I need a crazy large pitcher. I use Cointreau (a step up from Triple Sec), and I half the sugar – those are my only differences. It’s such a forgiving recipe. Strong. Delicious.

Used whiskey in place of brandy and was delicious!

My husband has been making this for years after a neighbor brought it to a neighborhood barbecue. He made me get the recipe. Everywhere we take it, or everyone who has some, it’s a total hit and gets requested for any event we attend. Tastes delicious, but sneaks up on you, so be careful! We omit the sugar, but I use ginger ale as a fizzy mixer. Yumm!

Wonderful! I have made it twice for large gatherings and it has been a hit both times. Used apricot brandy, only used half the amount of sugar suggested. Also, I have made it with and without champagne as an added ingredient and I would say that with champagne was better!

Compliments galore! I added 1/2 c peachtree and 1 cup of Welchs concord grape juice (brought a 2L of 7-up to the party as well so people could add it or not to their drink). People were creating songs due to this magnificent sangria.

It was a hit! Everyone loved it and it was perfect for the bridal shower I hosted!

Nursing a serious hangover the following morning, my wife made me promise to never make this again. Needless to say, she thoroughly enjoyed it.

This is a great recipe, and always a hit for parties. I sub Cointreau for Triple Sec and raspberries for cherries.

Made as is written was great. I loved the club soda addition.

Yes. Yep. This is it. Forever in my recipe box. Thank you!

I’ve been using this recipe for years. So long it’s become my recipe I’m known for. It’s delicious. I make it just like the recipe less carbonated water.

The bomb!!! Made 1:1 simple syrup instead of sugar & doubled recipe. Used spanish red wine & brandy, plus triple sec. Letting sit overnight but already incredible.

I love this sangria. Not sure how some say it’s the worst they ever had when everyone else gives it 5 stars. Highly recommended.

I have been making this recipe for years. Everyone loves it and it is heavily requested by family and friends. I make it as stated except I leave out the Maraschinos and use a $10-$12 bottle of Spanish Riojo wine and cut with lime La croix before serving for those that want less alcohol. I always make a double batch and it is easily gone. As others have mentioned it is very important to give it time to marinate. If you try to serve it right away you will be disappointed.

I used peach schnapps instead of triple sec and apple brandy for the brandy only because those are what I had on hand. I also threw in mango, strawberries, blueberries, and pineapple in addition to the citrus. Excellent recipe!

***I added ginger ale in place of carbonated water*** Very good red sangria. Not too sweet, not too dry. It was a big hit at a party I had, everyone complimented it.

This is a great recipe. I find myself making this for every holiday get together and people love it. I use goslings ginger beer and it is the perfect addition of a spicy kick.

This is a party favorite!

Best Sangria hands down