Banana Slush Punch Food

BANANA BRUNCH PUNCH

Steps:

• 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.

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:

• 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 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

Steps:

• In a large non-metal container, combine mashed bananas and juices; mix well and freeze.
• Two hours before serving, remove frozen mixture from freezer; let stand at room temperature.
• Just before serving, stir carbonated beverage into slushy fruit mixture.
• Serve immediately.

BANANA CRUSH PUNCH

Steps:

• Combine the sugar and water in a large pot and bring to a boil. Cool.
• Add the fruit juices and bananas and mix well. Place in a container and freeze.
• When ready to serve, plae the fruit mixture in a punch bowl. Allow to soften slightly. Break into slush.
• Add the soda, raspberries if using, and tint with food coloring if desired.

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 PINEAPPLE SLUSH

Steps:

• In a saucepan, bring sugar and water to a boil over medium heat; cool. Pour into a freezer container; add juices, orange juice concentrate and bananas. Cover and freeze. To serve, thaw mixture until slushy; stir in cream soda and lemon-lime soda.

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.

BANANA SLUSH PUNCH

Steps:

• In the jar of a blender, combine 3 cups water, bananas, and sugar. Blend until smooth and set aside.
• In a large bowl or pot, combine remaining water, pineapple juice, orange juice concentrate, and lemonade concentrate and mix well or blend with an immersion blender. Add banana mixture.
• Divide the mixture evenly among 3 freezer-safe containers or gallon-sized Ziploc bags and freeze for several hours or overnight (at least). When ready to serve, place 1 container of banana mixture at a time into a drink bowl or jar and pour 1 liter of chilled ginger ale or Sprite over the banana mixture. Mix with a spoon (or immersion blender) and serve immediately. If desired, you can garnish with frozen berries.

BANANA SLUSH PUNCH

Steps:

• 1. Blend the bananas with 2 cups of water in a blender. Set aside. 2. Pour remaining water. kool-aid. sugar and fruit juices (all except for the Ginger ale) into a large punch bowl. Add the banana-mash. and freeze for at least 24 hours. 3. Before

STRAWBERRY/BANANA SLUSH

Steps:

• Puree first four ingredients in blender.
• Combine all the ingredients together into large plastic container.
• Stir.
• Cover with lid.
• Freeze.
• Half way thru freezing, stir.
• Freeze.
• Fill 16 oz glass 2/3 full with slush and add 7-up or gingerale.

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, 4 hours to overnight.
• 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 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, 4 hours to overnight.
• 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.