Ingredients
3/4 cup water
3/4 cup sugar
1 jalapeno, thinly sliced crosswise
4 1/2 cups pineapple juice
Ice
Pineapple slices and fresh mint sprigs, for serving
Method
Sources
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Recipe1M+
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Recipe1M+
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Peel, core, and spiral-slice apples in seconds — pie prep
Perfect ice spheres — minimal surface area, maximum chill
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Mint syrup — no muddling needed, mojito, julep, lemonade
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Perfect ice spheres — minimal surface area, maximum chill
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Mint syrup — no muddling needed, mojito, julep, lemonade
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a small saucepan, bring the water to a boil with the sugar and jalapeno, stirring to dissolve the sugar. let cool completely, then strain the syrup; discard the jalapeno. 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.