2( 6 OZ )CANS FROZEN ORANGE JUICE CONCENTRATE
2 (6 0Z) CANS LEMONADE FROZEN CONCENTRATE
1 46 OZ CAN PINEAPPLE JUICE
2 QTS OF WATER
1 2 LTR BOTTLE GINGER ALE
1. COMBINE ALL THE JUICES AND WATER
2. ADD GINGER ALE AND MARACHINO CHERRIES WHEN READY TO SERVE AND CHILL
I ALWAYS CHILL MY WATER AND GINGER ALE BEFORE I PREPARE THIS... IT HELPS!!!
This tropical punch recipe can also be called banana brunch punch. Every time I have served it I get asked for the recipe. For brunch, I would use the first recipe.
Tropical Punch:6 Cups Water, Divided5 Medium Ripe Bananas2 Cups Sugar2 Cans (12oz each) Frozen Orange Juice Concentrate, Thawed1 Can (12oz) Frozen Lemonade Concentrate, Thawed1 Can (46oz) Unsweetened Pineapple Juice3 Bottles (2 liters each) Lemon-Lime SodaIn a blender container, process 1 cup of water, bananas and sugar until smooth. Pour into a large container; add the concentrates, pineapple juice and remaining water. Cover and freeze. Remove from freezer 2 hours before serving. Just before serving, break up and mash mixture with a potato masher. Stir in soda. Yield: 40-50 servings (about 11 quarts).
THIS PUNCH SOUNDS RALLY GOOD, BUT CAN YOU ADD ICE CREAM TO THIS TOO, OR MAYBE PINEAPPLE SHERBET
© RDA Enthusiast Brands, LLC 2015