Lively Lemony Punch

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Click To Enlarge Photo: Mary Cooke

1 large, ripe pineapple
5 stalks lemongrass
Two 46-oz. cans pineapple juice
1/2 cup fresh lemon juice
1 large bunch each lemon balm and lemon verbena
3 lemons, cut into rounds
2 limes, cut into rounds
One 12-oz. bottle ginger ale

Makes 13 cups

Peel and core the pineapple, and cut it into bite-size chunks. Discard the rough outer leaves of 4 stalks of lemongrass. Gently mash the stalks and cut them into 2-in. segments. Save the fifth stalk for garnish.

Place the pineapple chunks, lemongrass, pineapple juice, lemon juice, and herbs (reserving some for garnish) in a glass pitcher and chill overnight.

Remove the herbs. Add the lemon and lime slices, the ginger ale, and fresh herb sprigs. Pour into tall glasses with a fresh piece of lemongrass in each glass.

Note: For an extra touch, spike with tequila or rum and serve with ice cubes frozen with sprigs of lemony herbs and a fresh sprig of lemon verbena or balm.

Recipe by Lucinda Hutson
August 1997
from issue #10

posted in: herbs, beverage