Email to Filus1217      

Pun: 5* Banana Brunch Punch (60-70)

Source of Recipe

.
Bev: 5* Banana Brunch Punch

Taste of Home February/March 1995
7 reviews rate this recipe 5 Stars!
Prep: 10 min. + freezing
Yield: 60-70 servings (10 quarts).

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

Ingredients:
• 6 medium ripe bananas
• 1 can (12 ounces) frozen orange juice concentrate, thawed
• 3/4 cup thawed lemonade concentrate
• 3 cups warm water, divided
• 2 cups sugar, divided
• 1 can (46 ounces) pineapple juice, chilled
• 3 bottles (2 liters each) lemon-lime soda, chilled
• Orange slices, optional

Directions:
1. 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.

2. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid.

3. 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.

1 serving (3/4 cup) equals 68 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 17 g carbohydrate, trace fiber, trace protein.