For written instructions, see the original post: Pineapple-Ginger Punch.
Begin with a fresh pineapple. Slice off the ends so you have a flat surface for cutting.
Use your knife to peel the pineapple thickly.
Place the peels in a large bowl or stock pot. Use the fruit in another recipe (or eat plain… yum!).
Next, slice a small piece of fresh ginger root. Add the slices to the pineapple.
Next, slice two limes. Add these to the pan or bowl as well.
Lastly, add two whole cloves.
Bring 4 cups of water to a boil. Pour the water over the fruit and spices.
Cover and leave in the refrigerator 24 hours.
When ready to serve, strain the mixture. I use a mesh colander and a large bowl for straining. Discard the pineapple peels, lime and ginger slices, and cloves.
If your first strain doesn’t get rid of all the fruit bits, you may wish to strain again through some cheesecloth. Simply attach the cloth to a bowl using a rubber band, then pour the liquid through the cloth.
Sweeten your punch to taste using agave nectar, a low-glycemic-index sweetener made from the agave cactus.
Serve over ice with a garnish of sliced lime. Enjoy!
