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.
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
How to Make It
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.)
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.
Pour into a pitcher, cover, and chill until cold, at least 2 hours. Stir, then pour over ice.