Ginger Punch(Lebouroudjee)

1. 1

   Cut pineapple into 1 inch chunks and whirl, a portion at a time, in a blender with 2 cups water.

2. 2

   Pour puree through a wire strainer into a large bowl, squeezing pulp to remove all juice; discard pulp.

3. 3

   (If using pineapple juice, mix it with 2 cups water in the bowl.)

4. 4

   Whirl ginger in blender with an additional 2 cups water.

5. 5

   Pour through wire strainer into pineapple juice, squeezing liquid from pulp.

6. 6

   Add lemon juice and sugar to taste to the juice.

7. 7

   Pour into a pitcher, cover, and chill about 2 hours or as long as overnight.

8. 8

   Stir and pour over ice to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.