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Pineapple-Sake Sangria with Jalapeño Drink Recipe

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This is a sake-based punch from chef Helene Henderson from Food&Wine

 
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Ingredients

Cost per recipe $4.97 view details
  • 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

  1. In a small saucepan, bring the water to a boil with the sugar and jalapeño, stirring to dissolve the sugar.
  2. Let cool completely, then strain the syrup; discard the jalapeño.
  3. In a large pitcher, combine the jalapeño syrup, pineapple juice and sake and stir well.
  4. Refrigerate until well chilled, about 1 hour.
  5. Serve the sangria over ice in tumblers, garnished with pineapple and mint.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2914g
Calories 1408  
Calories from Fat 17 1%
Total Fat 1.9g 2%
Saturated Fat 0.16g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 74mg 3%
Potassium 1969mg 56%
Total Carbs 355.31g 95%
Dietary Fiber 8.7g 29%
Sugars 307.6g 205%
Protein 6.54g 10%
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