-
Pineapple-Sake Sangria with Jalapeño Drink
This is a sake-based punch from chef Helene Henderson from Food&Wine Ingredients
- 3/4 cup water
- 3/4 cup sugar
- 1 jalapeño, thinly sliced crosswise
- 4 1/2 cups pineapple juice
- One 750-ml bottle dry filtered sake
- Ice
- Pineapple slices and fresh mint sprigs, for serving
Directions
- In a small saucepan, bring the water to a boil with the sugar and jalapeño, stirring to dissolve the sugar.
- Let cool completely, then strain the syrup; discard the jalapeño.
- In a large pitcher, combine the jalapeño syrup, pineapple juice and sake and stir well.
- Refrigerate until well chilled, about 1 hour.
- Serve the sangria over ice in tumblers, garnished with pineapple and mint.
Share Recipe
Similar Recipes
Leave a review or comment
