4 Reviews of Sangria

From: NorthwestGal

On May 12, 2009

Well, I am a wine drinker, and I thought this was a very tasty sangria. I made it exactly as written with no substitutions or deviations. And I found that the key was step #8, letting the fruit soak in the wine for an hour (maybe even longer, if you have the time), and it produces a very nice Sangria that we really enjoyed. Thanks for sharing, Midwest Maven. Made for 2009 Zaar World Tour #5.

From: Debber

On May 16, 2009

Yummy-ola! What a GREAT addition to our ZWT 5 Tex Mex dinner tonight! I used canned apricots (peaches not in season in Wisconsin right now!!!) which were delightful and colorful, too. Instead of the full wine-oh treatment, I used some fruit juice (so my 13 yo DD could have some too), and then DH and I added some white zinfindel to our glasses with the ice for a very refreshing and LIGHT drink that complimented our fish nicely. This was GastroGnomically pleasing to the palate---with or without the wine. Using a fruit juice (instead of the full wine treatment) probably didn't need so much sugar, and I would decrease that next time. Groovy GastroGnomes are rocking to their next destination — load up the 'bus and string those love beads, Mama, we're on the road again!*

From: susie cooks

On Jun 13, 2009

So refreshing and fruity! We are really enjoying this sangria! Made for ZWT 5/

From: cookin_nurse

On Jun 15, 2009

another 5 stars from me, I will be making this again!! DH & I really enjoyed it. I let the fruit sit for several hours and used a potatoe masher to squeeze the juice out. I need to try this with different types of wine!