Pineapple-Sake Sangria with Jalapeño

By DreiFromBK

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

Details

Servings 8
Cooking time 100mins
Adapted from foodandwine.com

Preparation

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.

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.