Recipe: Pineapple-infused sake
Total time: 30 minutes, plus chilling time
Note: Adapted from Sutra Lounge in Costa Mesa.
Here’s everything you ever wanted to know about sake, plus what to buy and where to find it.
- 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
- Cut the rind off the pineapple, then cut the fruit crosswise into 4 pieces.
- 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.
- 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.
- 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
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