Sangria

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I've tried other sangia recipes and this is by far my favorite. Other sangrias are often heavy on the alcohol and leave you more than a bit tipsy after a glass or two. I followed the suggestions of other reviewers to use peach brandy in place of regular brandy and the results were wonderful. This recipe has the perfect balance of alcohol and flavors and is an excellent choice for a summer barbeque. *I also tried Ellie's recipe for white sangria which is exactly the same except using white wine. Excellent as well!

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One of the best sangria recipes I have had. I was a bit nervous to try this b/c the last sangria I made was from Ingrid Hoffman and it made me so sick I was hung over the loo for hours. But this sangria is wonderful. It's not too strong and overpowering but it has enough kick to put you in a good mood! I love Ellie Krieger -- why is she never on the FN anymore...I don't get it? Anyway, this recipe is, as usual, another winner from Ellie. You won't be disappointed with this one...or sick for that matter!

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I used a pinot noir and peach snapps instead of brandy, and let the alcohol mix refrigerate for 24hrs. before serving. Big hit at a wedding shower!

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Served this a Memorial Day BBQ with a clam bake and eveyone loved it! It is a nice alternative toa rose or wine coolers for summer picnics.

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I made this sangria last week & plan to make it again tomorrow because we loved it so much! My boyfriend & I agree that it is the best we've had. I used cheap wine (Jacob's Creek Cab, peach brandy, and freshly squeezed orange juice and let the concoction steep from 9am until 8pm. This week I am doubling the batch. Thanks Ellie!

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Gave top rating because of feedback from our guests AS WELL AS the ease of making the sangria. Historically, we have been fans of a merlot based sangria that is "perked up" with a shot of gin per glass. Since this recipe has wine, cognac and cointreau, we omitted the gin. Very good flavor and velvety texture in the mouth. Goes wll with avcados.

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I've enjoyed many sangria recipes over the years, but this one has some extra kick with the brandy. Good job!

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Recipe is very easy to make. Flavor is sweet and not overpowering or strong. Very similar to excellent sangria we had while in Spain.

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If you let it rest for 24 hours, it's the best sangria my guests (and I said they ever drank... Thank you!