Sake Sangria

By Kathy Casey

This sangria recipe is perfect for the Summer. It is light and refreshing and is a perfect accompaniment for sushi. Pick a sake that is medium dry and load the sangria with seasonal fruit!

Recipe

Ingredients

1 750 ml bottle of sake

6 Tbsp. of local honey

2 inch piece of fresh ginger, peeled and thinly sliced

1 stalk fresh lemongrass, halved lengthwise and cut into 3 - 4 inch pieces

1/2 of a lemon, thinly sliced

1 small tangerine, thinly sliced

1 large plum or apricot, pitted and cut into thin wedges

Instructions

In a large pitcher, combine all the ingredients and stir with a spoon, crushing some of the fruit.

Cover and refrigerate for at least 12 hours, or up to 2 days, to let the flavors marry before serving.

Serve over ice, and include some of the fruit in each serving.

Comments
a10tive1 14 Jun 2012
8:28 pm

Yuh-ummm!  Looks delicious!

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