A refreshing beverage with tropical flair. Party Punch is from Donna Long of Searcy, Arkansas.
- 3 cups warm water
- 2 cups sugar
- 3 ripe bananas, sliced
- 1 can (46 ounces) pineapple juice
- 1-1/2 cups orange juice
- 1/4 cup lemon juice
- 3 quarts ginger ale, chilled
- In a food processor, combine the water, sugar and bananas; cover and process until smooth. Pour into a large container. Stir in the pineapple juice, orange juice and lemon juice. Freeze, stirring occasionally, until slushy. Transfer to a large punch bowl; stir in ginger ale. Serve immediately. Yield: about 24 servings.
Originally published as Party Punch in Taste of Home June/July 1994, p54
Reviews for Party Punch
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review