Frozen Banana Punch
"This rich, not-overly-sweet punch makes a lovely change from the same old sherbet/gingerale stuff that shows up at most wedding showers."
- Ready In:
- 8hrs 15mins
- Ingredients:
- 7
- Yields:
-
5 qts. of base
- Serves:
- 120
ingredients
- 24 ounces frozen orange juice concentrate, thawed
- 12 ounces frozen lemonade concentrate, thawed
- 46 ounces unsweetened canned pineapple juice
- 6 ripe bananas
- 6 cups water
- 2 -4 cups sugar
- 10 liters ginger ale or 10 liters carbonated lemon-lime beverage
directions
- Combine fruit juice and lemonade in a 1.5-gallon container.
- In small batches in a blender, puree the bananas with water and sugar. Add the banana mash to the fruit juices. I use a stick blender to make sure that all ingredients are well-blended.
- Freeze the base in 5 1-quart containers.
- The day of service, thaw the punch base until it is slushy.
- Add two liters of mixer for every quart of punch base.
- Serving suggestion: Punch cups may be garnished with skewered fruit.
- I think 2 cups of sugar is enough. Add more to adjust to your own taste.
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Reviews
-
I made this recipe for a summer party we had. I used 1.5 cups sugar and two 2 liter bottles of ginger ale (along with a fifth of rum) for a half batch! It was excellent, I'll definitely make it again!!!!
RECIPE SUBMITTED BY
Texas Barby
Lampasas, 83
I've gone from city girl to living on the edge of the Texas Hill Country and raising cattle. My constants are books and food. A life-long bibliophile, I now work as a library clerk. My passion for cooking continues and being around so many great Texas cooks nurtures that avocation.
