This sake-based punch from chef Helene Henderson is refreshing and spicy thanks to an easy-to-make jalapeño syrup.
Slideshow: More Sangria Recipes
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
Pineapple slices and fresh mint sprigs, for serving
How to Make It
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.
The sangria can be refrigerated overnight.
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