Ginger Punch(Lebouroudjee)

Directions

1. 1
   Cut pineapple into 1 inch chunks and whirl, a portion at a time, in a blender with 2 cups water.
2. 2
   Pour puree through a wire strainer into a large bowl, squeezing pulp to remove all juice; discard pulp.
3. 3
   (If using pineapple juice, mix it with 2 cups water in the bowl.)
4. 4
   Whirl ginger in blender with an additional 2 cups water.
5. 5
   Pour through wire strainer into pineapple juice, squeezing liquid from pulp.
6. 6
   Add lemon juice and sugar to taste to the juice.
7. 7
   Pour into a pitcher, cover, and chill about 2 hours or as long as overnight.
8. 8
   Stir and pour over ice to serve.
9. 9
   Makes 7 to 8 cups, or about 10 servings.