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. Slideshow:  More Sangria Recipes 

Active Time:
15 mins
Total Time:
1 hrs 40 mins
Pineapple-Sake Sangria with Jalapeño
© Luis Garcia


  • 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


  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.

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