- 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
- calories 130
- caloriesfromfat 1.5 %
- protein 0.8 g
- fat 0.2 g
- satfat 0.0 g
- carbohydrate 34 g
- fiber 0.3 g
- sodium 2.9 mg
- cholesterol 0.0 mg
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.
Make ahead: Up to 3 days, chilled.