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Banana Brunch Punch

 Banana Brunch Punch
A cold glass of refreshing punch really brightens a brunch. It's 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
60-70 ServingsPrep: 10 min. + freezing


  • 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


  • 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.
  • Yield: 60-70 servings (10 quarts).
Nutritional Facts: 1 serving (3/4 cup) equals 68 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium,

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Banana Brunch Punch (continued)

Nutritional Facts: 17 g carbohydrate, trace fiber, trace protein.