Banana Punch Recipes

BANANA PUNCH

Steps:

• BRING WATER AND SUGAR TO A BOIL.
• BOIL FOR 3 MINUTES AND LET COOL.
• MAKE FROZEN JUICES ACCORDING TO CAN DIRECTIONS.
• MIX BANANAS AND ALL JUICES TOGETHER, THEN ADD THE SUGAR WATER.
• FREEZE MIXTURE.
• LET THAW 2 OR 3 HOURS BEFORE SERVING.
• JUST BEFORE SERVING, ADD THE 7 UP, SLOWLY.
• SERVE WHILE STILL SLUSHY.
• ENJOY!!

BANANA BRUNCH PUNCH

Steps:

• 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.

BANANA SLUSH PUNCH

Steps:

• In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.
• Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each.

BANANA BRUNCH PUNCH

Steps:

• In a blender or food processor, blend bananas, orange juice and lemonade until smooth.
• Remove half of the mixture and set aside.
• Add 1-1/2 cups of warm water and 1 cup of sugar to remaining mixture in 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, take punch base out of 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.

BANANA SLUSH PUNCH

Steps:

• Boil water and sugar together until clear. Let mixture set until cool.
• Add juice concentrates (and about 2 cups water) to mixture and freeze until slushy.
• When ready to serve, defrost slightly and place in punch bowl.
• Pour ginger ale over top.
• Mix in bananas.
• (I find it easiest to freeze the mixture in a large rectangular tupperware). Also, the 8 hours cooking time listed here is actually 8 hours freezing time.

BANANA CRUSH PUNCH

Steps:

• Combine the sugar and water in a large pot and bring to a boil. Cool.
• Add the fruit juices and bananas and mix well. Place in a container and freeze.
• When ready to serve, plae the fruit mixture in a punch bowl. Allow to soften slightly. Break into slush.
• Add the soda, raspberries if using, and tint with food coloring if desired.

FROZEN BANANA PUNCH

Steps:

• Combine fruit juice and lemonade in a 1.5-gallon container.
• 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.
• Freeze the base in 5 1-quart containers.
• The day of service, thaw the punch base until it is slushy.
• Add two liters of mixer for every quart of punch base.
• Serving suggestion: Punch cups may be garnished with skewered fruit.
• I think 2 cups of sugar is enough. Add more to adjust to your own taste.

BANANA PARTY PUNCH

Steps:

• Combine sugar and water in a saucepan; cook, stirring constantly, until sugar dissolves.
• Cool completely.
• Puree bananas in an electric blender until smooth.
• Combine bananas, dissolved sugar mixture, juices and lemonade in a large freezer container (a plastic 1-gallon milk carton works well).
• To serve, thaw until slushy.
• Pour into a punch bowl; gently stir in 7 UP.
• Serve immediately.