Recipe: Pineapple-infused sake

Add some flavor to your sake with this recipe using pineapple, sugar, vanilla bean and cinnamon.
(Betty Hallock)

Pineapple-infused sake

Total time: 30 minutes, plus chilling time

Servings: 16

Note: Adapted from Sutra Lounge in Costa Mesa.

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  • ½ ripe pineapple
  • 2 cups water
  • ¾ cup sugar
  • ½ vanilla bean, seeds scraped out
  • 1 cinnamon stick
  • 1 bottle (720 ml or 24 ounces) premium (daiginjo or ginjo) sake
  • 1 teaspoon lemon juice


  1. Cut the rind off the pineapple, then cut the fruit crosswise into 4 pieces.
  2. In 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.
  3. Remove 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.
  4. In 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