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Ginger Punch

the.instructor's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Beverage
Method: 
Blending
Ingredient: 
Pineapple

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