Banana Brunch Punch
“A cold glass of refreshing punch really brightens a brunch. It’s nice to serve a crisp beverage like this that’s more spectacular than plain juice. With bananas, orange juice and lemonade, it can add tropical flair to a winter day.” —Mary Anne McWhirter, Pearland, Texas
| Servings | Prep Time |
| 10quarts | 10minutes + freezing |
| Servings | Prep Time |
| 10quarts | 10minutes + freezing |
Ingredients
- 6 medium ripe bananas
- 1 can frozen orange juice concentrate thawed, 12 ounces
- 3/4 cup thawed lemonade concentrate
- 3 cups warm water divided
- 2 cups sugar divided
- 1 can pineapple juice chilled, 46 ounces
- 3 litres bottles lemon-lime soda chilled, 2each
- Orange slices optional
Portions: quarts
Units:
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Ingredients
Portions: quarts
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
3/4 cup: 68 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 17g carbohydrate (16g sugars, 0 fibre), 0 protein.
