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Breads & Brunches, Food For A Crowd

Banana Slush Punch

My mom made this punch for my wedding 32 years ago. It was really high maintenance when serving, but was well worth it. I have made it a million times since, for brunches, showers and women’s events at church. It is ALWAYS a big hit.  This requires preparation a few days prior to serving.

Tip:
Did you know that if you run hot water into a punch bowl that has just had frozen punch in it, it will shatter or crack. From experience!!!!!!!!

Banana Slush Punch

4 cups sugar
6 cups water

In a dutch oven bring water and sugar to a boil. Remove from heat and cool.
When sugar water is cool, continue with recipe. Not before because the bananas will turn brown.

1 large can pineapple juice ( in the juice aisle, not the freezer)
1 can frozen orange juice
2 tsp lemon juice
5 ripe bananas
3 (2 litre) Sprite or 7 up

Blend the bananas and lemon juice until completely smooth. You can also use a food processor. In a very large bowl, combine the pineapple juice, orange juice and bananas. Stir well and add the COOLED sugar water.

Divide into 2 containers. 1 gallon ice cream containers work well, or tupperware. If you don’t have the right size, you can divide into 4 smaller containers. Freeze.

To serve:
Set punch out of the freezer about 30 minutes before chopping. In a big bowl, probably not the punch bowl. You might scratch it. Chop one container of the punch until slushy, no chunks left. It has to be completely chopped before adding the Sprite. The chunks will be floating and you can’t do it after that. Place one container of the slush in the punch bowl. Pour in one and one half bottles of Sprite. Makes two punch bowls full. About 20 servings per punch bowl.

By Cindy, April 30, 2009
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