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.
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