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Banana Brunch Punch

<b>A cold glass of refreshing punch really brightens a brunch. It's</B> 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
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    60-70 servings (10 quarts)

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

  • <b>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. </B>
  • 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.
Nutrition Facts
3/4 cup: 68 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 0 protein.

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