Ingredients
Asian Pear peeled and cubed | 1 |
Sho Chiku Bai SHO Junmai Ginjo | 6 oz |
HANA Lychee | 4 oz |
White Cranberry Juice | 2 cups |
Lemon Juice | 1 oz |
Lychee + reserved syrup | 1 can |
Lemon (sliced into rings) | 1 |
MIO Sparkling Sake | 2 oz |
Directions
Place cubed Asian pear, lemon slices and lychee into a large pitcher. Squeeze in 1 oz fresh lemon juice. |
Add reserved lychee syrup, white cranberry juice, SCB SHO Junmai Ginjo, and lychee sake to pitcher. Stir together and refrigerate at least 3 hours. |
Pour chilled sangria into serving glasses, about halfway. |
Top off with chilled MIO Sparkling Sake. |
Garnish with lemon wheel and serve! |