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Ginger Pineapple Punch (Lebouroudjee)

Prep Time
15 mins

Chill Time
2 hrs

Total Time
2 hrs 15 mins

This intensely flavored punch came to us in 1982 from reader Colette Yao, who had moved to California from Ivory Coast. It’s nonalcoholic but great as a cocktail too: Just add sparkling water and rum.


 1 small ripe pineapple (3 to 3 1/2 lbs.), or 1 qt. jarred or canned pineapple juice
 4 ounces fresh ginger, scrubbed and cut into 1-in. chunks
 1/2 cup lemon juice
  About 3/4 cup sugar
Step 1

Cut off crown and peel from pineapple, then quarter pineapple lengthwise and core. Cut fruit into 1-in. chunks and whirl in a blender, a portion at a time, with 2 cups water until puréed. Pour purée through a fine strainer into a large bowl, squeezing pulp to remove all juice; discard pulp. (If using jarred juice, mix with 2 cups water in a bowl.)

Step 2

Whirl ginger in blender with 2 more cups water until puréed. Pour through strainer into pineapple juice, squeezing liquid from pulp; discard pulp. Stir in lemon juice, then add sugar to taste.

Step 3

Pour into a pitcher, cover, and chill until cold, at least 2 hours. Stir, then pour over ice.

Step 4

Make ahead: Up to 3 days, chilled.

Nutrition Facts

Amount Per Serving
Calories 130Calories from Fat 1.5
% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.9mg1%
Total Carbohydrate 34g12%

Dietary Fiber 0.3g2%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.