This is a good sangria but for us the spices were maybe too much. We may prefer it without the spices. Thanks Lauralie :) Made for I Recommend tag game
Loved it - but look at the ingredients!!! What's not to love??? I really think the brandy and the triple sec (actually, I used Cointreau) made this rendition special and potent. The spice mix was perfect.
*Made for Australia/NZ Swap #26 * -- SOOO sorry to be late, but this was an exellent companion for a lovely fillet mignon ! I prepare 1/2 recipe and used 1 Tbsp peach brandy instead of orange, (was what I had), and a tad less sugar. DH and i really enjoyed this, and will keep as our Go To sangria recipe for summer meals. Thanks, Lauralie41, for posting this most satisfying sangria !
We loved this sangria recipe. I halved the recipe, using one 750 ml bottle of red wine, since there were only two of us. I used a pinch of ground allspice and a pinch of cinnamon because I didn't have the whole versions. We really enjoyed the flavors...the hint of cinnamon, triple sec, brandy....all perfect together. I will definitely make this sangria recipe again. Thank you!!
This was very good, a perfect balance between spices and citrus. I will make it again-soon. Thank you! Made for CQ '16
What an excellent summer treat. I took a glass and my wee dog and sat on the bench in the yard. We enjoyed the marigolds that are growing like crazy and a lovely bit of sun together. The sangria is excellent and the combination of fruit and spice really make it special. Made for Culinary Quest 2016 and pure pleasure.
Wow, wow, wow...all I can say is wow. Quick, easy to make with great flavors. I scaled down the recipe, as I was the only one enjoying this treat. Perfect for me, I got to drink it all, two beautiful glasses of heaven. I freshly ground the spices, used Triple Sec and the brandy and a really nice dark, dry zinfadel. Really enjoyed the flavor that warming the alcohol, sugar and spices brought out, so smooth. This was the perfect accompaniment for a Lauralie lunch, that i will remember for years to come. Served this with Grilled Bread With Tomato and Formaggio Con Le Pere (Pears and Cheese). All these recipes will be going into my Favorites Cookbook for 2012. Thank you so much Lori. Made for Fearless Red Dragons - ZWT8 - Spain.