ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: Sangria measurements and storage question

Misc.
Just divide everything in 1/2 or a 1/4. Just to let you know that 1.5 liters equals 50.72 ounces or approximately a little over 6 cups. If I make a 1/4 of recipe I would use about 1 1/2 cups wine. I usually keep no longer than 2 days in refrigerator.
MsgID: 1434814
Shared by: Linda- Windsor
In reply to: ISO: Blackberry Sangria Question
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (29)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Carrabba's Blackberry Sangria
  Stephanie
2 re: Blackberry Sangria
  Linda-Windsor
3 Recipe(tried): Carrabba's Blackberry Sangria
  Linda-Windsor
4 ISO: Carrabba's Blackberry Sangria Help
  Julie -- CO
5 re: Sangaria
  Linda - Windsor
6 Thank You: Thanks for the Sangria info!
  Julie -- CO
7 ISO: blackberry sangria question - what is Tuaca
  elaine endwell,n.y.
8 re: What is Tuaca
  Linda - Windsor
9 ISO: Carrabba's Blackberry Sangria - Monin mix question
  Ryan Nashville, TN
10 re: Blackberry Sangria question
  Linda - Windsor
11 ISO: A substitute for Monin blackberry syrup
  Dana - VA
12 re: Monin Blackberry Syrup question
  Linda - Windsor
13 ISO: Blackberry Sangria Question
  julie--cocoa beach
14 re: Sangria measurements and storage question
  Linda- Windsor
15 ISO: Carrabba's Blackberry Sangria
  Hayden Vaughn
16 ISO: carrabba's blackberry sangria - question
  carolhyn
17 ISO: Carabbas Blackberry Sangria - Where do I find Bisanzio wine?
  evelyn, florida
18 Thank You: Carabbas Blackberry Sangria - Can't wait to try it at home.
  Dena KY
19 ISO: Where do I find Bisanzio wine?
  Evelyn, Florida
20 Recipe(tried): Carraba's Blackberry Sangria (re: wine)
  dougharling@msn.com
21 ISO: lemon?
  johanna - miami
22 Recipe(tried): Carrabba's Blackberry Sangria - more info
  Linda- Windsor
23 Thank You: You're the best...
  Johanna - Miami
24 Recipe(tried): Carrabba's Blackberry Sangria - more info continued
  Linda - Windsor
25 Thank You: Thank you again!
  johanna - Miami
26 re: Carrabba's Blackberry Sangria - Don't forget the Cinnamon
  tony-montgomery
27 re: Bisanzio Wine
  SUSAN STOLT
28 re: Monin Blackberry Syrup
  Michael E. Houston, Tx
29 ISO: Sangria Help
  Tammy - Virginia Beach
30 re: Where do I find Bisanzio wine?
  Cristina123456
ADVERTISEMENT
Random Recipes
  • Pork Chops on Rice (3 1/2 quart crock pot)
  • PORK CHOPS ON RICE For 3 1/2 quart crock pot 1/2 cup brown rice 2/3 cup converted white rice 1/4 cup butter or margarine 1/2 cup chopped onion 1 (14 oz.) can sliced mushrooms, drained 1 teaspoon dried thyme, divide...
  • Cuban Ropa Vieja (using chuck steak, crock pot)
  • CUBAN ROPA VIEJA 2 cubanelle peppers, seeded and sliced 1 cup sliced onion 1 (8 oz.) can tomato sauce 1/4 cup tomato paste 1 tablespoon olive oil 1 tablespoon cider vinegar 1 tablespoon minced garlic 1 teaspoon ground...
  • Fried Green Bean Recipes - 3 (Not T.G.I.F's)
  • CRISPY GREEN BEAN FRIES - menu description Source: T.G.I. Friday's Crunchy and crisp battered green beans with a cool creamy Cucumber-Wasabi Ranch dip. Be warned, these are addictive. Couldn't find the TGIF recipe bu...
  • Power Plus Parfait
  • POWER PLUS PARFAIT fresh frozen or canned fruit such as 2 cups sliced peaches, divided use 2 cups lowfat vanilla yogurt 1 1/2 cups fresh frozen or canned berries 1/4 cup lowfat granola cereal Chop 1 1/2 cups of the p...
  • Wilted Lettuce
  • WILTED LETTUCE 6 slices of bacon 6 to 8 green onions (white and green parts), sliced 1 tablespoon sugar 1/4 teaspoon salt 1/3 cup vinegar 1 cup water 1/4 teaspoon freshly ground black pepper 2 heads Boston or Bibb let...
  • Tortilla Stack (using ground beef, crock pot)
  • TORTILLA STACK 1 lb lean ground beef 5 1/3 corn tortillas, each cut in 6 wedges 2/3 can condensed cheddar cheese soup, undiluted 2/3 envelope dry taco seasoning mix 2 medium tomatoes, chopped FOR SERVING: Sour cream...
  • You can freeze bananas!
  • If you peel your bananas, you can freeze them in one bag or in individual bags to use in recipies later. Thaw until mostly soft. If you chop them into small pieces before freezing and freeze them individually, you can ...
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Sangria measurements and storage question
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!