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Banana Punch

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Lindy Swetnam | South Plains EC

2 cups sugar
3 cups water
23 ounces pineapple juice
1 can frozen orange juice concentrate (12 ounces)
½ can frozen lemonade concentrate (6 ounces total)
3 mashed bananas
3 bottles ginger ale (2 liters each)

1. Combine sugar and water in a 2-quart saucepan over medium heat and cook, stirring, until the mixture boils for 3 minutes. Cool the syrup completely. (This can be made in advance and refrigerated until needed.)

2. To prepare the juice base, stir together syrup, pineapple juice, orange juice concentrate, lemonade concentrate and mashed bananas. Freeze the mixture until needed.

3. To serve, transfer juice base to a punch bowl. (If it is frozen solid, you’ll need a metal spoon to break it into pieces.) Pour ginger ale over the mixture, and then stir until the punch reaches a slushy consistency. Serve immediately.

Servings: 20. Serving size: 8 ounces. Per serving: 203 calories, 0.74 g protein, 0.08 g fat, 51.81 g carbohydrates, 0.69 g dietary fiber, 13 mg sodium, 48.25 g sugars, 0 mg cholesterol

Cook’s Tip

Plan on serving soon after you stir in the ginger ale, when the drink has an appealing slushy texture.

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