Pineapple-Sake Sangria with Jalapeno

1. 1

   In a small saucepan, bring the water to a boil with the sugar and jalapeno, stirring to dissolve the sugar.

2. 2

   Let cool completely, then strain the syrup; discard the jalapeno.

3. 3

   In a large pitcher, combine the jalapeno syrup, pineapple juice and sake and stir well.

4. 4

   Refrigerate until well chilled, about 1 hour.

5. 5

   Serve the sangria over ice in tumblers, garnished with pineapple and mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.