Ginger Punch(Lebouroudjee) - cooking recipe

Ingredients

3 to 3 1/2 lb. pineapple, trimmed of peel and core (or 4 cups unsweetened pineapple juice)
1/4 lb. fresh ginger, scrubbed and cut into 1 inch chunks
1/2 c. lemon juice
3/4 c. sugar

Preparation

Cut pineapple into 1 inch chunks and whirl, a portion at a time, in a blender with 2 cups water.
Pour puree through a wire strainer into a large bowl, squeezing pulp to remove all juice; discard pulp.
(If using pineapple juice, mix it with 2 cups water in the bowl.)
Whirl ginger in blender with an additional 2 cups water.
Pour through wire strainer into pineapple juice, squeezing liquid from pulp.
Add lemon juice and sugar to taste to the juice.
Pour into a pitcher, cover, and chill about 2 hours or as long as overnight.
Stir and pour over ice to serve.
Makes 7 to 8 cups, or about 10 servings.