Ginger Punch Recipe
Ingredients
| Pineapple | 1 Small, refrigerated | |
| Water | 4 Cup (16 tbs) | |
| 1/4 pound fresh ginger, scrubbed and cut into 1-inch chunks | ||
| Lemon juice | 1/2 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 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.
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.
Chef
