Total time: 10 minutes, plus 2 to 4 days infusing time
Note: Adapted from Ponzu restaurant in San Francisco
- 1 bottle (720 ml or 24 ounces) of regular (junmai) sake
- 2 pints strawberries
- Pour the sake into a glass container. Wash the strawberries. Remove the stems and cut the berries in half lengthwise or quarters if large. Add the strawberries to the sake and stir. Seal the container.
- Let sit at room temperature for 2 to 4 days, tasting after the second day. Note: The fruit will lose its color, but that’s OK.
- To serve, refrigerate until chilled, then strain out the berries. Best served well chilled but not on ice.
Each serving: 79 calories; 0 protein; 3 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 1 mg. sodium.