Banana Brunch Punch

6 medium bananas – ripe
12 oz. frozen orange juice concentrate, thawed
6 oz. frozen lemonade concentrate, thawed
3 cups warm water, divided
2 cups sugar, divided
46 oz. pineapple juice

In a blender or food processor, blend bananas and concentrates until smooth. Remove half of the mixture and set aside. Add 1½ cups of warm water and 1 cup sugar to mixture in blender; blend until smooth. Place in a large freezer container. Cover and freeze until solid. One hour before serving, take punch base out of 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: 10 quarts – 80 servings

Serving size: ½ cup

Cooking for a Crowd

Cookbook Index