Banana Brunch Punch
(Collin County)

6 medium ripe bananas
12-ounce can frozen orange juice concentrate, thawed
6-ounce can frozen lemonade concentrate, thawed
3 cups warm water, divided
2 cups sugar, divided
46-ounce can pineapple juice
3 2-liter bottles lemon-lime soda
orange slices, optional

In a blender or food processor, blend bananas, orange juice and lemonade concentrates until smooth. Remove approximately 1/2 of mixture and set aside. Add 1 1/2 cups warm water and 1 cup sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat with reserved banana mixture, 1 1/2 cups warm water and 1 cup sugar; add to freezer container.

Cover and freeze until solid. One hour before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired.

Yield: 80 4-ounce servings (10 quarts).

4H Recipe Index