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Banana Brunch Punch

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“This is my favorite punch recipe, from an issue of Taste of Home magazine. We have enjoyed it on special occasions for the last 8 years because it's so tangy and refreshing just as punch should be. But, I will often freeze half of the punch base separately and keep it in the freezer for a family breakfast or a hot summer day. The first 5 ingredients make 3 quarts of frozen base. The final two ingredients are for serving.”
READY IN:
4hrs
SERVES:
16-20
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

  • 6 medium ripe bananas
  • 1 (12 ounce) can frozen orange juice concentrate, thawed
  • 1 (6 ounce) can frozen lemonade concentrate, thawed
  • 3 cups water, divided in half
  • 2 cups sugar, divided in half
  • 1 (46 ounce) can pineapple juice
  • 3 (2 liter) bottles carbonated lemon-lime beverage
  • orange slice (optional)

Directions

  1. In a blender or food processor, blend bananas, orange juice and lemonade until smooth.
  2. Remove half of the mixture and set aside.
  3. Add 1-1/2 cups of warm water and 1 cup of sugar to remaining mixture in blender; blend until smooth.
  4. Place in a large freezer container.
  5. Repeat with remaining banana mixture, water and sugar; add to container.
  6. Cover and freeze until solid.
  7. One hour before serving, take punch base out of freezer.
  8. Just before serving, place in a large punch bowl.
  9. Add pineapple juice and soda; stir until well blended.
  10. Garnish with orange slices if desired.

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