Banana Slush Punch Recipes

BANANA SLUSH

Steps:

• simmer together 6 cups water and 4 cups of sugar until sugar is dissolved to make a simple syrup. remove from heat and let cool slightly. add the frozen juice concentrates and mix until all is melted together. set aside.
• in a blender, blend part of 1 can pineapple juice with 2 1/2 bananas. pour into a 1-gallon freezer-safe container. add the rest of the open can of pineapple juice. repeat with the other can of pineapple juice and the remaining 2 1/2 bananas.
• divide the simple syrup/juice concentrates mixture between the 2 containers. freeze for approximately 2 days, or until frozen through.
• let thaw 1/2 hour before serving. scrape half of a container into a punch bowl and add a 2L bottle of pop. OR scrape into individual glasses and add pop. stir to get a frothy, slushy texture.
• makes 4 punch bowls full.

BANANA SLUSH PUNCH

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.

BANANA PUNCH

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.

BANANA SLUSH

Steps:

• Mix pineapple juice, bananas, orange juice concentrate, and lemonade concentrate in a large bowl.
• Bring water to a boil in a saucepan. Dissolve sugar in the water and bring again to a boil; pour over the juice mixture and stir.
• Cover bowl with plastic wrap and freeze until mixture is mushy, at least 4 hours.
• Mix equal parts slush and lemon-lime soda in cocktail glasses to serve.

BANANA SLUSH PUNCH

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.

BANANA SLUSH PUNCH

Steps:

• Boil the sugar and water together for 5 minutes; cool.
• Mash the bananas and add the pineapple and lemon juices.
• Mix with the sugar water.
• Place in freezer.
• Can be frozen in 4 half-gallon milk cartons.
• (Well-rinsed, of course) To serve, mash one container of slush with a potato masher in the punch bowl.
• Pour one bottle of the Sprite over it and mix together.
• Serve immediately—slush should not be allowed to melt completely.

TROPICAL BANANA SLUSH DRINK

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.