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Ginger Pineapple Punch (Lebouroudjee)

Photo: Peden & Munk; Styling: Amy Wilson
Prep time 15 mins
Chill time 2 hrs
Yield Makes 2 qts. (serving size: 1 cup)
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

Nutrition Information

  • 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

  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. 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. 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.