Ginger Pineapple Punch (Lebouroudjee)

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 pureed. Pour puree 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 pureed. 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. 4

   Make ahead: Up to 3 days, chilled.

* Per serving · 4 servings · Values may vary.