Pineapple sake sangria with jalapeno recipe


  • Yield: 8 Servings
  • Total Time: 1 Hour 40 Minutes


  • ¾ cup water
  • ¾ cup sugar
  • 1 jalapeno, thinly sliced crosswise
  • 4½ cups pineapple juice
  • One 750-ml bottle dry filtered sake
  • Ice
  • Pineapple slices and mint sprigs, for garnish
How to Make It
  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 jalapeno 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.

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