Ginger Pineapple Punch (Lebouroudjee)

Photo: Peden & Munk; Styling: Amy Wilson

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.

Yield: Makes 2 qts. (serving size: 1 cup)
Recipe from Sunset

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Recipe Time

Prep Time:
Chill: 2 Hours

Nutritional Information

Amount per serving
  • 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

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

  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.
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