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

Helene Henderson
January 2015

Gallery

© Luis Garcia

Recipe Summary

active:
15 mins
total:
1 hr 40 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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