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Ginger Punch Recipe
|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)|
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
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.