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Ginger Punch

the.instructor's picture
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1495 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.2%

Saturated Fat 0.37 g1.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 31.8 mg1.3%

Total Carbohydrates 389 g129.6%

Dietary Fiber 25 g99.9%

Sugars 311.1 g

Protein 11 g22.2%

Vitamin A 18.9% Vitamin C 1367.8%

Calcium 23.5% Iron 29.6%

*Based on a 2000 Calorie diet

Ginger Punch Recipe