|Pineapple/4 cups refrigerated / canned pineapple juice||3 1⁄2 Pound, peeled, halved, and cored (1 Small Sized)|
|Water||4 Cup (64 tbs)|
|Fresh ginger||1⁄4 Pound, scrubbed and cut into 1-inch chunks|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
Cut pineapple into 1-inch chunks and whirl, a portion at a time, in a blender with 2 cups of the water.
Pour puree through a fine strainer into a large bowl, squeezing pulp to remove all juice; discard pulp.
Whirl ginger in blender with remaining 2 cups water.
Pour through strainer into pineapple juice, squeezing liquid from pulp; discard pulp.
Stir in lemon juice, then add sugar to taste.
Pour into a pitcher, cover, and refrigerate for about 2 hours or until next day.
Stir and pour over ice to serve.