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Ingredientes
- 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
Direcciones
- 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.
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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% |
