Immune-Boosting Pineapple Punch with Turmeric

Immune-Boosting Pineapple Punch with Turmeric

Bright pineapple juice meets warming turmeric and fresh ginger in this vibrant, tangy punch.

Total 3 hr Makes 16 servings Calories 98/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This golden punch blends fresh pineapple, orange, and lemon juices with turmeric and ginger for a tangy, slightly spiced drink. A touch of honey rounds out the citrus brightness, while black pepper helps the body absorb the turmeric. Serve chilled over ice for a refreshing boost any time of year.

Ingredients

  • 6 cups pineapple juice
  • 2 cups orange juice, freshly squeezed
  • 1/2 cup lemon juice, freshly squeezed
  • 1/4 cup fresh ginger, peeled and sliced
  • 2 tablespoons ground turmeric
  • 1/4 cup honey
  • 1/4 teaspoon black pepper, freshly ground
  • 4 cups water
  • 1 lime, sliced into rounds, for garnish
  • 2 cups ice cubes

Method

  1. In a 6-quart saucepan, combine the water, sliced ginger, ground turmeric, and black pepper. Bring to a simmer over medium heat.

  2. Reduce heat and simmer gently to infuse the ginger and turmeric flavors.

  3. Remove from heat and stir in the honey until fully dissolved. Let the mixture cool to room temperature.

  4. Strain the cooled turmeric-ginger mixture through a fine-mesh sieve into a large pitcher or punch bowl, discarding the solids.

  5. Stir in the pineapple juice, orange juice, and lemon juice until well combined.

  6. Refrigerate the punch until well chilled.

  7. Just before serving, add the ice cubes and garnish with lime slices.

Rate this recipe

★ 4.2 (1)

Immune-Boosting Pineapple Punch with Turmeric

This golden punch blends fresh pineapple, orange, and lemon juices with turmeric and ginger for a tangy, slightly spiced drink. A touch of honey rounds out the citrus brightness, while black pepper helps the body absorb the turmeric. Serve chilled over ice for a refreshing boost any time of year.

3 hr 16 servings 98 cal

Ingredients

  • 6 cups pineapple juice
  • 2 cups orange juice, freshly squeezed
  • 1/2 cup lemon juice, freshly squeezed
  • 1/4 cup fresh ginger, peeled and sliced
  • 2 tablespoons ground turmeric
  • 1/4 cup honey
  • 1/4 teaspoon black pepper, freshly ground
  • 4 cups water
  • 1 lime, sliced into rounds, for garnish
  • 2 cups ice cubes

Method

  1. 1

    In a 6-quart saucepan, combine the water, sliced ginger, ground turmeric, and black pepper. Bring to a simmer over medium heat.

  2. 2

    Reduce heat and simmer gently to infuse the ginger and turmeric flavors.

  3. 3

    Remove from heat and stir in the honey until fully dissolved. Let the mixture cool to room temperature.

  4. 4

    Strain the cooled turmeric-ginger mixture through a fine-mesh sieve into a large pitcher or punch bowl, discarding the solids.

  5. 5

    Stir in the pineapple juice, orange juice, and lemon juice until well combined.

  6. 6

    Refrigerate the punch until well chilled.

  7. 7

    Just before serving, add the ice cubes and garnish with lime slices.