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Sake Sangria Recipe
Oct 13, 2010 @ 4:48 PM
Posted by
Daily Value: 1310%
Servings: 20
Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
Posted by
Nutrition
Cal/Serving: 26,192Daily Value: 1310%
Servings: 20
Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
| Fat | 0g | 0% |
| Saturated | 0g | 0% |
| Carbs | 13g | 4% |
| Fiber | 2g | 6% |
| Sugars | 7g | 0% |
| Protein | 1g | 1% |
| Sodium | 117mg | 5% |
| Calcium | 15mg | 2% |
| Magnesium | 15mg | 4% |
| Potassium | 275mg | 8% |
| Iron | 1mg | 8% |
| Zinc | 0mg | 1% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 15mg | 25% |
| Thiamin (B1) | 1mg | 39% |
| Riboflavin (B2) | 1mg | 48% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 3% |
| Folic Acid (B9) | 8µg | 2% |
| Vitamin E | 0mg | 0% |
| Vitamin K | 8µg | 10% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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Image courtesy of Jeff Zalaznick
Forget Saketinis, there’s another fruit and sake combination you should consider mixing for your next dinner party: Sake Sangria. Easy to prepare and perfect for the summer season, the key to this recipe is the game-changing Crop Organic Cucumber Flavored Vodka. Serve the drink on its own, or better yet, offer it in tandem with the No-Soak Red Wine Sangria.
INGREDIENTS
- 1 large bottle sake
- ¾ bottle of a 750 ml bottle of Crop Organic Cucumber Vodka
- ¼ bottle (750 ml) St-Germain
- 1 bottle Cava
- Splash of Domaine de Canton French Ginger Liqueur
- Splash of Choya Wine
- 4 Asian pears, peeled and chopped
- 3 cucumbers, peeled and chopped
- 1 bunch green grapes, grapes each sliced in half
- 1 can lychees with juice
DIRECTIONS
In a large serving bowl or pitcher, combine the sake, vodka, St-Germain, and Cava. Add a splash of the Domaine de Canton and Choya Wine.
Add chopped pears, cucumbers, grapes and the can of lychees with juice to liquor. Stir, and then pour into ice-filled glasses to serve.
Recipe Details
Servings: 20
