© Luis Garcia
Active Time
15 MIN
Total Time
1 HR 40 MIN
Yield
Serves : 8

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

How to Make It

Step 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.

Step 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.

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