Recipe: Strawberry-infused sake
Total time: 10 minutes, plus 2 to 4 days infusing time
Note: Adapted from Ponzu restaurant in San Francisco
Here’s everything you ever wanted to know about sake, plus what to buy and where to find it.
- 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.
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more from critics Bill Addison and Patricia Escárcega.
You may occasionally receive promotional content from the Los Angeles Times.