Ginger Pineapple Punch (Lebouroudjee)

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
1%
Ginger Pineapple Punch (Lebouroudjee)
15 min.
15
101kcal

Suggestions


Welcome to a refreshing escape with our Ginger Pineapple Punch, also known as Lebouroudjee! This vibrant beverage is the perfect blend of tropical sweetness and zesty spice, making it an ideal choice for any gathering or a simple afternoon refreshment. Whether you're hosting a summer barbecue, celebrating a special occasion, or just looking to quench your thirst, this punch is sure to impress your guests and tantalize your taste buds.

What makes this recipe even more appealing is its versatility. It's not only vegetarian and vegan, but also gluten-free and dairy-free, ensuring that everyone can enjoy it without worry. With just a handful of fresh ingredients, including ripe pineapple and zesty ginger, you can create a drink that bursts with flavor and vitality. The natural sweetness of the pineapple is perfectly balanced by the spicy kick of ginger, while the addition of fresh lemon juice adds a refreshing tang that elevates the entire experience.

Ready in just 15 minutes, this punch is a breeze to prepare. Simply blend, strain, and chill, and you'll have a delightful beverage that serves up to 15 people. Plus, it can be made ahead of time, allowing you to enjoy the festivities without the last-minute rush. So, gather your ingredients, and let’s dive into the world of Ginger Pineapple Punch – a drink that promises to be the star of your next event!

Ingredients

  • lbs pineapple rings jarred canned ripe
  • ounces ginger fresh scrubbed cut into 1-in. chunks
  • 0.5 cup juice of lemon 
  • 0.8 cup sugar 

Equipment

  • bowl
  • sieve
  • blender

Directions

  1. Cut off crown and peel from pineapple, then quarter pineapple lengthwise and core.
  2. Cut fruit into 1-in. chunks and whirl in a blender, a portion at a time, with 2 cups water until pured.
  3. Pour pure 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.)
  4. Whirl ginger in blender with 2 more cups water until pured.
  5. Pour through strainer into pineapple juice, squeezing liquid from pulp; discard pulp. Stir in lemon juice, then add sugar to taste.
  6. Pour into a pitcher, cover, and chill until cold, at least 2 hours. Stir, then pour over ice.
  7. Make ahead: Up to 3 days, chilled.

Nutrition Facts

Calories101kcal
Protein2.32%
Fat1.73%
Carbs95.95%

Properties

Glycemic Index
5.67
Glycemic Load
7.16
Inflammation Score
-2
Nutrition Score
2.5582608774952%

Flavonoids

Eriodictyol
0.4mg
Hesperetin
1.18mg
Naringenin
0.11mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:100.77kcal
5.04%
Fat:0.21g
0.32%
Saturated Fat:0.03g
0.16%
Carbohydrates:25.98g
8.66%
Net Carbohydrates:24.63g
8.95%
Sugar:23.25g
25.83%
Cholesterol:0mg
0%
Sodium:2.07mg
0.09%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.63g
1.26%
Vitamin C:12.05mg
14.61%
Vitamin B1:0.1mg
6.42%
Copper:0.12mg
5.81%
Fiber:1.35g
5.42%
Potassium:152.44mg
4.36%
Magnesium:17.35mg
4.34%
Vitamin B6:0.08mg
4.19%
Folate:6.99µg
1.75%
Iron:0.31mg
1.73%
Calcium:16.31mg
1.63%
Vitamin B3:0.32mg
1.61%
Vitamin B2:0.02mg
1.46%
Source:My Recipes