A Tasty Treat from the Banana Belt

by Millie Bentley

Greetings. Happy Kuskowim break-up! This calls for a nice punch recipe that you can serve at your graduation parties or your spring get-togethers. It is a nice way to use up some of your excess bananas, if you have any.

Banana Brunch Punch

6 medium ripe bananas

1 can (12 ounces) frozen orange juice concentrate, thawed

3 cups warm water, divided

2 cups sugar, divided

1 can (46 ounces) pineapple juice

3 bottles (2 liters each), lemon-lime soda

In a blender or food processor, blend bananas and concentrates until smooth. Remove half of the mixture and set aside. Add 1½ cups of warm water and 1 cup sugar to 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 punchbowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired. Yield: 80 servings (10 quarts).

This recipe is from Teddy Wintersteen. She said that she made it for her sister’s birthday party and it was the culinary highlight of the party. Enjoy and until next week, vaya con Dios.

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