Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 5 \N | Water |
| 1¾ \N | Sugar |
| 1¼ \N | Size ripe bananas; (3 medium) |
| \N \N | Cut into 2-inch chunks |
| 6 \N | Frozen lemonade concentrate; (1 can) |
| \N \N | Thawed and undiluted |
| 6 \N | Frozen orange juice concentrate; (1 can) |
| \N \N | Thawed And Undiluted |
| 3 \N | Unsweetened pineapple juice; chilled |
| 67⅔ \N | Ginger ale; (1 bottle) |
| \N \N | Chilled |
| \N \N | Fresh mint sprigs; (optional) |
Bring 5 cups water and sugar to a boil in a medium saucepan. Reduce heat, and simmer, uncovered, 5 minutes or until sugar dissolves.
Remove from heat, and let mixture cool.
Combine banana chunks and concentrates in container of an electric blender; cover and process until mixture is smooth.
Combine sugar mixture, banana mixture, and chilled pineapple juice in a large container; freeze 8 hours.
Remove container from freezer, and let stand 45 minutes. Place in a large punch bowl, and add chilled ginger ale. Stir gently until mixture becomes slushy, breaking up frozen pieces with a spoon.
Yield: 5 quarts (serving size: 1 cup). - - - - - - - - - - - - ~ - - ~ - - NOTES : Make-ahead tip: Make the fruit mixture at least one day or up to one week before serving, if desired. Pour into glasses, and garnish with fresh mint sprigs, if desired.
Nutr. Assoc. : 0 0 84 0 3912 0 0 0 0 0 0 0