0 (0)

Category: Drinks

Pineapple-infused sake

Pineapple-infused sake
Mel Melcon / Los Angeles Times

The best new idea in cocktails for spring -- fruit-infused sake -- is all about freshness. Take a spirit with a short (two-week) shelf life, infuse the freshest fruits in it, and the result is colorful, refreshing and downright delicious. ... Read more

Total time: 30 minutes, plus chilling time | Serves 16
Note: Adapted from Sutra Lounge in Costa Mesa.
  • 1/2 ripe pineapple
  • 2 cups water
  • 3/4 cup sugar
  • 1/2 vanilla bean, seeds scraped out
  • 1 cinnamon stick
  • 1 bottle (720 ml or 24 ounces) premium (daiginjo or ginjo) sake
  • 1 teaspoon lemon juice

Step 1Cut the rind off the pineapple, then cut the fruit crosswise into 4 pieces.

Step 2In a large saucepan, heat the water, sugar, vanilla bean and seeds, and cinnamon stick over medium heat. When the mixture comes to a boil, add the pineapple and simmer for about 3 minutes.

Step 3Remove the pineapple from the saucepan and let cool. Puree the pineapple in a food processor. Strain the puree and the contents of the saucepan through a fine-mesh sieve. Return the strained pineapple mixture to the saucepan over medium heat and boil until reduced by about two-thirds, 15 to 20 minutes. Cool.

Step 4In a medium bowl, combine the cooled pineapple mixture and the sake. Add the lemon juice. Pour into a glass container and refrigerate. Serve well chilled.

Each serving:
103 calories; 0 protein; 13 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 1 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Drinks
Drunken Girl Scout
Cocktail cubes
Champagne punch
Aunt Lulu's original eggnog