Ginger-Pineapple Punch

First, to prepare ginger-pineapple punch, you need to make ginger syrup. You will need ginger, water, and sugar. Peel the ginger, which can be easily done using a teaspoon (you can watch a video demonstration here). Slice the ginger into thin slices.

Pour water into a saucepan, add sugar and ginger slices. Bring to a boil and simmer, stirring constantly, for 10 minutes. The heat under the saucepan should be kept low, and the saucepan should not be covered with a lid. After 10 minutes of gentle boiling, turn off the heat and let the syrup cool for about 15-20 minutes.

Strain the obtained syrup through a fine sieve into a bowl or jar. Place the liquid in the refrigerator for 1.5-2 hours.

To prepare this punch, try to take a ripe and juicy pineapple.

Peel the pineapple.

Cut the flesh into medium-sized pieces.

Puree 1/3 of the sliced ​​flesh using a blender. You can also use frozen pineapple chunks for this punch, which need to be thawed in the refrigerator beforehand.

Squeeze the juice from the lemon and lime. It is convenient to extract the juice using a manual juicer.

In a pitcher or wide deep bowl, mix ginger syrup, citrus juice, pureed pulp, and pineapple chunks.

Add sparkling water and ice. Garnish the glasses with a slice of pineapple and pour the punch into them. If you plan to serve the ginger pineapple punch at a festive table in a bowl or pitcher, it will be convenient to pour the drink into glasses with a ladle, catching the fruit pieces. This drink can be prepared a day before the holiday and kept in the refrigerator without adding sparkling water and ice. These ingredients are better added just before serving.

If you want to make alcoholic ginger pineapple punch, you need to add white rum, pineapple liqueur, or vodka to taste and to the desired strength.