Ingredients
6 CUPS OF WATER
4 CUPS OF SUGAR
(SOMETIMES I USE 3 CUPS, THAT WILL MAKE IT NOT AS SWEET.)
6-BANANAS
(Slight brown speckling)
1-46 OZ PINEAPPLE JUICE
(I USE *DOLE)
1-12 OZ FROZEN ORANGE JUICE CONCENTRATE
(I USE *MINUTE MAID ORIGINAL)
2-TABLESPOONS FRESH SQUEEZED LEMON JUICE
(USE EXACT AMOUNT)
2 (2 LITERS) GINGER ALE (*CANADA DRY OR *SCHWEPPS)
–BUY 2 EXTRA JUST IN CASE.
= Brand Name Products
Preparation
BOIL WATER AND SUGAR, SET ASIDE TO COOL. PUT 1/2 PINEAPPLE JUICE, 1/2 ORANGE JUICE CONCENTRATE, 3 BANANAS (I PINCH INTO SECTIONS), 1 TABLESPOON LEMON JUICE, INTO YOUR BLENDER.
BLEND UNTIL NICE AND FROTHY.
POUR INTO A BIG PITCHER AND ADD 3 CUPS OF YOUR COOLED SUGAR WATER. STIR AND POUR INTO A ONE GALLON FREEZER BAG, SEAL.
REPEAT WITH THE REMAINING INGRIDENTS. YOU SHOULD HAVE 2-ONE GALLON FREEZER BAGS OF PUNCH.
PLACE INTO YOUR FREEZER.
THESE STORE VERY WELL AND FOR UP TO 6+ MONTHS.
WHEN READY TO SERVE, SET OUT 15-20 MINUTES PRIOR. PLACE BANANA PUNCH “BLOCK” INTO A PAN AND “CHUNK-UP” WITH A FORK. ADD TO YOUR PUNCH BOWL. POUR 1 (2 LITER) OF GINGER ALE TO ONE BAG OF PUNCH. -SOMETIMES I USE 2 (2 LITERS). YOU WILL HAVE TO BREAK UP THE BANANA PUNCH TO BLEND IN WITH THE GINGER ALE.
THE PUNCH WILL BE VERY SLUSHY!
