“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
SERVES:
120
YIELD:
5 qts. of base
UNITS:
US

Ingredients Nutrition

  • 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

  1. Combine fruit juice and lemonade in a 1.5-gallon container.
  2. 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.
  3. Freeze the base in 5 1-quart containers.
  4. The day of service, thaw the punch base until it is slushy.
  5. Add two liters of mixer for every quart of punch base.
  6. Serving suggestion: Punch cups may be garnished with skewered fruit.
  7. I think 2 cups of sugar is enough. Add more to adjust to your own taste.

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