Bananasmashpunch Recipes

Steps:

• Combine water and sugar in a large pot; bring to a boil. Cook and stir until the sugar dissolves, about 3 minutes. Cool in the refrigerator.
• Put 1 banana and about 1 cup pineapple juice in a blender; blend until smooth. Repeat until all bananas are pureed into pineapple juice; stir into the pot with the simple syrup. Add orange juice concentrate and lemonade concentrate to the pot; stir. Divide the mixture into smaller containers and freeze until mostly solid.
• Put frozen mixture into a large punch bowl. Thaw until slushy, but stirrable. Stir lemon-lime carbonated beverage into the punch bowl. Garnish with orange slices.

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.

Steps:

• Blend banana, almond milk, ice cubes, cinnamon, and vanilla extract together in a blender on medium speed until frothy and smooth, about 1 minute.

Steps:

• In a blender or food processor, 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. Yield: 60-70 servings (10 quarts).

Steps:

• Mix together and freeze in several small containers.
• Pour 7-up over the frozen mixture and serve as a slush 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.

Steps:

• In a large saucepan, bring sugar and 3 cups water to a boil and let boil for 5 minutes. Remove from stove top and let cool.
• In a large bowl, mix together bananas, pineapple juice, concentrated orange juice, water, and crushed pineapple. Add in sugar water and mix well.
• Freeze in a covered container for 24-48 hours.
• Remove from freezer and using a large scoop, spoon into a large serving bowl. Chop up the large chunks if necessary.
• Add lemon-lime soda and ladle into cups.

Steps:

• In a blender, combine orange juice concentrate and bananas; cover and process until smooth., Pour into a large bowl; add the pineapple juice, water, honey, sugar and soft drink mix. Stir until sugar is dissolved. Pour into two 2-qt. freezer containers. Cover and freeze until mixture is slushy. , To serve, transfer each portion of fruit slush to a large pitcher. Add 2 liters of soda to each pitcher; stir to blend.

Steps:

• Dissolve sugar in water. Mash bananas and add all juices. (By using some of the lemonade over the bananas as theya re mashed or blended, the natural color is kept." Freeze in containers of your choice. Remove from freezer 2 hours before serving. Add ginger ale. No ice is needed.

Steps:

• Place drink mix, 1 cup of the water and bananas in blender container; cover. Blend on high speed until smooth.
• Pour into large plastic or glass pitcher; stir in remaining 3 cups water. Refrigerate until ready to serve. Stir in club soda when ready to serve. Serve over ice cubes.

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.

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.

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!!