Pineapple-Sake Sangria with Jalapeño

This sake-based punch from chef Helene Henderson is refreshing and spicy thanks to an easy-to-make jalapeño syrup.

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  • Servings: 8

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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

How to make this recipe

  1. 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.

  2. 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.

Make Ahead

The sangria can be refrigerated overnight.

Contributed By Photo © Luis Garcia Published January 2015





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Aggregate Rating value: 4

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Jbird Nelson

Review Body: Really great drink. The jalapeño simple syrup is freaking amazing.  I am going to try making my margaritas with it next time. The only reason reason I didn't give it five stars is because it is a little sweeter than I'd like. ... But that could be fixed with more sake.  I'll make it again!

Review Rating: 4

Date Published: 2016-08-06

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