Litchi and Sake Sangria

An Asian twist to a Spanish classic. Stir litchis and sake into your everyday house wine.


  • 3 pears, sliced
  • 6 Granny Smith apples, sliced
  • 24 canned litchis, drained (or you can use fresh ones)
  • 1 1/2 pineapples, peeled and cut into large chunks
  • 750 ml Vodka
  • 750 ml Sauvignon Blanc or other dry, citrusy white wine
  • 750ml sake
  • Ice


  1. In an airtight container or large bowl covered with plastic wrap, combine all of the ingredients except the ice and refrigerate for at least 24 hours.
  2. Strain the mixture into a punch bowl, discarding all of the fruit except for 18 of the litchis. Add enough ice to chill the sangria to serving temperature.
  3. Serve in ice-filled white wine glasses and garnish with the reserved litchis.