Champagne Sangria

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Not a very successful recipe. When making sangria is best to use ingredients from Spain. Cava (Spanish version of Champagne is ideal. Proseco, a cheaper version is much too sweet.

Caroline,

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I have read all the other reviews about the cocktail being too sweet. I have seen mention of using other champagne instead of prosecco. This is where the problem could lie for some people. Proseco is usually a dry sparkling wine and may need that extra simple syrup to bring out the sweetness of the drink. For those using champagnes or other sparkling wines, if you use a sweet one that will definitely increase the sweetness in the drink. It wouldn't hurt to take a little taste of your champagne first to determine how dry/sweet it is, and then adjust the amount of simple syrup to your liking. Hope that helps!

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The sangria was really wonderful; everyone enjoyed it. I followed other reviewers advice and used only half of the mint simple syrup and the taste was sweet enough. I also used the juice of one lemon and the juice of one lime instead of the zest, just as personal preference. I will absolutely be making this again!

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I made this along with a traditional Sangria [Alton Brown] and it was a stunning hit because it was so different.

I also made 3 batches using the original quantity of simple syrup divided by thirds, and increased the lime as well.

For the mint simple syrup I used Apple Mint, which had a strong fruity flavor that complemented the sangria concept. Will serve it again!

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I'll never make another one of Giada's "sweet tooth" recipes again until I read the ratings first. I, too, made the mistake of following the recipe and not my instincts...had a true science experiment in the kitchen trying to balance out the sweetness of the syrup. One cup AT BEST would have been enough; you can always ADD, but you can't take out. I added bourbon, more lemon and lime, and sparkling water to save it. Besides all that, it was tasty and quite beautiful in the pitcher!

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This was a huge HIT at my BBQ last week. Don't make the mistake of pouring in the entire simple syrup on the first batch like I did and nearly everyone on this post. The recipe calls for far too much simple syrup, so save yourself from everyone's experimenting on this post and just divide it into thirds. I ended up making 3 pitchers (one 750 ml bottle of prosecco per pitcher and using same fruit...it goes a long way...simply finish one pitcher and add another champagne bottle and the reserved simple syrup, So, excellent with just this slight modification.

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I absolutely loooove this! I doubled the recipe and reduced the mint syrup by half, which was still a little too sweet, so next time I'll just do 1/2 cup per 2 bottles of champagne. I could also do without the zest, I didn't care for the texture. The hint of lime was really refreshing. It tasted delicious and the strawberries fizz in your mouth! My guests loved it as well- great job again, Giada!

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I served this at a get together and it was a huge hit. It was a little too sweet. Next time I am going to cut back on the simple syrup.

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I made this for a get together, and everyone loved it! It was delicious! I only used 1/2 of the mint syrup because I thought it would be too sweet, and it was great! I will definitely make this again!

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The recipe was great except that I had to make an adjustment to better suit our tastes. I used an entire 750-ml bottle of Martini & Rossi Asti Sparkling Wine & only 1 cup of the simple syrup. If you prefer a sweeter cocktail, then add more of the syrup. This was refreshing especially with the fresh fruit & beautiful in our glass pitcher. This would be especially lovely to serve at brunch or a special occasion. We loved this & will definitely make this again & again!!