Pineapple-Sake Sangria with Jalapeño

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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 

By
Helene Henderson
Helene Henderson

Swedish-born Black American chef Helene Henderson is the founder of Malibu Farms, which she started as cooking classes and farm dinners on her property, then a pop-up series on Malibu Pier. Although still home-based in Malibu, California, her business has grown into a successful chain of restaurants with locations around the world.

Food & Wine's Editorial Guidelines
Updated on June 27, 2023
Active Time:
15 mins
Total Time:
1 hr 40 mins
Yield:
8
Cook Mode (Keep screen awake)

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

Directions

  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.

Pineapple-Sake Sangria with Jalapeño
© Luis Garcia

Make Ahead

The sangria can be refrigerated overnight.

Originally appeared: January 2015

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