Ginger Pineapple Punch (Lebouroudjee)

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Photo: Peden & Munk; Styling: Amy Wilson
Recipe from Sunset

This intensely flavored punch came to us in 1982 from reader Colette Yao, who had moved to California from Ivory Coast. It's nonalcoholic but great as a cocktail too: Just add sparkling water and rum.

Ingredients

  • 1 small ripe pineapple (3 to 3 1/2 lbs.), or 1 qt. jarred or canned pineapple juice
  • 4 ounces fresh ginger, scrubbed and cut into 1-in. chunks
  • 1/2 cup lemon juice
  • About 3/4 cup sugar

Preparation

Prep Time:
Chill: 2 Hours

  1. 1. Cut off crown and peel from pineapple, then quarter pineapple lengthwise and core. Cut fruit into 1-in. chunks and whirl in a blender, a portion at a time, with 2 cups water until puréed. Pour purée through a fine strainer into a large bowl, squeezing pulp to remove all juice; discard pulp. (If using jarred juice, mix with 2 cups water in a bowl.)
  2. 2. Whirl ginger in blender with 2 more cups water until puréed. Pour through strainer into pineapple juice, squeezing liquid from pulp; discard pulp. Stir in lemon juice, then add sugar to taste.
  3. 3. Pour into a pitcher, cover, and chill until cold, at least 2 hours. Stir, then pour over ice.
  4. Make ahead: Up to 3 days, chilled.

January 2014

Nutritional Information

  • Calories: 130
  • Calories from fat: 1.5%
  • Protein: 0.8g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 34g
  • Fiber: 0.3g
  • Sodium: 2.9mg
  • Cholesterol: 0.0mg