- Calories 130
- Caloriesfromfat 1.5%
- Protein 0.8g
- Fat 0.2g
- Satfat 0.0g
- Carbohydrate 34g
- Fiber 0.3g
- Sodium 2.9mg
- Cholesterol 0.0mg
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.
How to Make It
Step 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.)
Step 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.
Step 3
Pour into a pitcher, cover, and chill until cold, at least 2 hours. Stir, then pour over ice.
Step 4
Make ahead: Up to 3 days, chilled.
You May Like
%20%7C%20This%20intensely%20flavored%20punch%20came%20to%20us%20in%201982%20from%20reader%20Colette%20Yao%2C%20who%20had%20moved%20to%20California%20from%20Ivory%20Coast.%20It's%20nonalcoholic%20but%20great%20as%20a%20cocktail%20too%3A%20Just%20add%20sparkling%20water%20and%20rum.&utm_source=pinterest.com&utm_medium=social&utm_campaign=myrecipes&utm_content=20180819&utm_term=257901){kind=link}