BANANA BRUNCH PUNCH

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                     BANANA BRUNCH PUNCH

 

INGREDIENTS

·         6 medium ripe bananas
·         1 can (12 ounces) frozen orange juice concentrate, thawed
·         3/4 cup thawed lemonade concentrate
·         3 cups warm water, divided
·         2 cups sugar, divided
·         1 can (46 ounces) pineapple juice, chilled
·         3 bottles (2 liters each) lemon-lime soda, chilled
·         Orange slices, optional

HOW TO MAKE IT:

In a blender, cover and process the bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1-1/2 cups warm water and 1 cup sugar to blender; blend until smooth.
Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid.
One hour before serving, remove punch base from freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired.Yield: 60-70 servings (10 quarts).

TIPS:

3/4 cup: 68 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 0 protein.


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