 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 1 |
|
This rich, not-overly-sweet punch makes a lovely change from the same old sherbet/gingerale stuff that shows up at most wedding showers. Ingredients:
24 ounces frozen orange juice concentrate, thawed |
12 ounces frozen lemonade concentrate, thawed |
46 ounces unsweetened canned pineapple juice |
6 ripe bananas |
6 cups water |
2 -4 cups sugar |
10 liters ginger ale or 10 liters carbonated lemon-lime beverage |
Directions:
1. Combine fruit juice and lemonade in a 1.5-gallon container.
2. In small batches in a blender, puree the bananas with water and sugar. Add the banana mash to the fruit juices. I use a stick blender to make sure that all ingredients are well-blended.
3. Freeze the base in 5 1-quart containers.
4. The day of service, thaw the punch base until it is slushy.
5. Add two liters of mixer for every quart of punch base.
6. Serving suggestion: Punch cups may be garnished with skewered fruit.
7. I think 2 cups of sugar is enough. Add more to adjust to your own taste.
|
|