Spirits Sangria Pineapple-Sake Sangria with Jalapeño 4.0 (1) 1 Review This sake-based punch from chef Helene Henderson is refreshing and spicy thanks to an easy-to-make jalapeño syrup. Slideshow: More Sangria Recipes By Helene Henderson Helene Henderson Instagram Swedish-born Black American chef Helene Henderson is the founder of Malibu Farms, which she started as cooking classes and farm dinners on her property, then a pop-up series on Malibu Pier. Although still home-based in Malibu, California, her business has grown into a successful chain of restaurants with locations around the world. Food & Wine's Editorial Guidelines Updated on January 1, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 1 hrs 40 mins Yield: 8 © Luis Garcia 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. Make Ahead The sangria can be refrigerated overnight. Rate it Print