Frozen Banana Punch Food

BANANA PUNCH RECIPE

Steps:

• In large container or bowl, mash bananas and add rest of ingredients, except ginger ale. Mix together. Place in batches in blender, blend until smooth. Put in large plastic container with cover. When all is blended and in container, place in freezer and allow to freeze. Remove from freezer at least 2 hours before serving. Length of time can depend on the temperature. Place banana mixture in punch bowl and add ginger ale to fill bowl. Should be very slushy.

FROZEN BANANA PUNCH

Steps:

• Combine fruit juice and lemonade in a 1.5-gallon container.
• In small batches in a blender, puree the bananas with water and sugar. Add the banana mash to the fruit juices. I use a stick blender to make sure that all ingredients are well-blended.
• Freeze the base in 5 1-quart containers.
• The day of service, thaw the punch base until it is slushy.
• Add two liters of mixer for every quart of punch base.
• Serving suggestion: Punch cups may be garnished with skewered fruit.
• I think 2 cups of sugar is enough. Add more to adjust to your own taste.

BANANA PUNCH

Steps:

• BRING WATER AND SUGAR TO A BOIL.
• BOIL FOR 3 MINUTES AND LET COOL.
• MAKE FROZEN JUICES ACCORDING TO CAN DIRECTIONS.
• MIX BANANAS AND ALL JUICES TOGETHER, THEN ADD THE SUGAR WATER.
• FREEZE MIXTURE.
• LET THAW 2 OR 3 HOURS BEFORE SERVING.
• JUST BEFORE SERVING, ADD THE 7 UP, SLOWLY.
• SERVE WHILE STILL SLUSHY.
• ENJOY!!

BANANA PUNCH - FROZEN

Steps:

• Combine sugar and water. Boil 5 minutes, then let cool.
• Add pineapple juice and orange juice. Add bananas mashed in lemon juice. Freeze this.
• When ready to use, thaw until slushy. Then add ginger ale.

LUSCIOUS SLUSH PUNCH

Steps:

• Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
• Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

BANANA PINEAPPLE PUNCH

Steps:

• On stovetop, heat sugar in water until fully dissolved. Let cool.
• Add the rest of the ingredients except the soda and mix well. Freeze this mixture overnight. Be sure to pour it into something you can get it out of easily while still in frozen state. I use quart or gallon size freezer bags.
• When ready to use - allow mixture to thaw a couple hours prior to serving. Place in punch bowl and add the bottle of soda. Serve and enjoy!

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 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 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.

FROZEN BANANARITA

Steps:

• Place all ingredients in a blender and mix until smooth.
• Pour into a margarita or martini glass frosted with sugar and serve at once.

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.

BANANA SMASH PUNCH

Steps:

• Mix together and freeze in several small containers.
• Pour 7-up over the frozen mixture and serve as a slush punch.

FROZEN BANANAS

Steps:

• Insert 1 ice pop stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.
• Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Place the peanut butter-covered bananas back in the freezer for 30 to 45 minutes.
• Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip each frozen banana in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll the dipped bananas in the chopped peanuts and place on the wax paper covered baking sheet; freeze until the chocolate is firm, about 1 to 2 hours.