Banana Punch

• (SOMETIMES I USE 3 CUPS, THAT WILL MAKE IT NOT AS SWEET.)
• (Slight brown speckling)
• (I USE *DOLE)
• (I USE *MINUTE MAID ORIGINAL)
• (USE EXACT AMOUNT)
• --BUY 2 EXTRA JUST IN CASE.

1. BOIL WATER AND SUGAR, SET ASIDE TO COOL.
2. PUT 1/2 PINEAPPLE JUICE, 1/2 ORANGE JUICE CONCENTRATE, 3 BANANAS (I PINCH INTO SECTIONS), 1 TABLESPOON LEMON JUICE, INTO YOUR BLENDER.
3. BLEND UNTIL NICE AND FROTHY.
4. POUR INTO A BIG PITCHER AND ADD 3 CUPS OF YOUR COOLED SUGAR WATER. STIR AND POUR INTO A ONE GALLON FREEZER BAG, SEAL.
5. REPEAT WITH THE REMAINING INGRIDENTS. YOU SHOULD HAVE 2-ONE GALLON FREEZER BAGS OF PUNCH.
6. PLACE INTO YOUR FREEZER.
7. THESE STORE VERY WELL AND FOR UP TO 6+ MONTHS.
8. WHEN READY TO SERVE, SET OUT 15-20 MINUTES PRIOR. PLACE BANANA PUNCH "BLOCK" INTO A PAN AND "CHUNK-UP" WITH A FORK. ADD TO YOUR PUNCH BOWL. POUR 1 (2 LITER) OF GINGER ALE TO ONE BAG OF PUNCH. -SOMETIMES I USE 2 (2 LITERS). YOU WILL HAVE TO BREAK UP THE BANANA PUNCH TO BLEND IN WITH THE GINGER ALE.
9. THE PUNCH WILL BE VERY SLUSHY!

original

Taken from www.epicurious.com/recipes/member/views/banana-punch-50160480 (may not work)