Pineapple Ginger Punch

Caribbean · 10 min · Easy · 6 glasses

Pineapple Ginger Punch

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Fresh pineapple blended with ginger and lime into a thick, golden punch. Sweet, sour and hot all at once, and it takes ten minutes.

~100 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Blend

    ⏱ 1 min

    Blend the pineapple, the ginger and the cold water until smooth. Ripe fruit will froth up pale gold; give it a full minute so the ginger disappears completely.

  2. 2

    Strain

    Pour through a sieve into a jug, pressing gently to get the juice through and leaving the fibrous pulp behind.

  3. 3

    Season and chill

    Stir in the lime juice and a pinch of salt, and sweeten with maple syrup only if the pineapple was sharp. Chill and serve over ice.

Notes

Pineapple ripeness decides everything: a pale, hard fruit makes a thin, acidic punch no amount of syrup rescues. The core is worth blending too; it holds a lot of flavor and gets strained out anyway. Ginger quantity is a matter of nerve.

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