Thursday, May 04, 2006

A note to Emily- Banana Brunch Punch

Hi Auntie Ann
I was wondering -- by any chance do you have the recipe for that punch my mom used to make at parties?
Love, Emily
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Emily is my niece who lost her mother to leukemia 4 years ago. She is the oldest of 5 siblings. Liza, her mother, was a fabulous cook , wonderful mother and friend. She will always be missed forever.
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Hi Emily,
Here is the original recipe:

Banana Brunch Punch (renamed Liza's Punch)

6 Medium bananas
1 can (12 oz.) Frozen orange juice concentrate, thawed
1 can (6 oz. ) frozen lemonade concentrate, thawed
3 cups warm water, divided
2 cups sugar, divided
1 can (46 oz) pineapple juice
3 bottles (2 liters each) lemon-lime soda
In a blender or food processor, blend bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1 ½ cups of warm water and 1 cup sugar to mixture in 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, take punch base out of 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. Yield 16-20 servings (3 quarts)
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Side notes: (that are way to many!)
You can actually put all the ingredients together , blend and freeze. (except soda)
Keep punch slushy before you add soda
Also, instead of using sugar, I substituted more bananas, fresh strawberries or frozen.
I used all juices and no water.
I put the liquid in ziplock bags. You can lay them on their side if well shut and then stand them up when frozen. This is for a big crowd. I used this recipe for church functions when they had refreshments for the church after a children's program.
I used lots of bananas (did I say that!!)
When you use strawberries, you can also use strawberry soda or orange soda instead of the lemon-lime
I hope I did not make this to complicated. It is really not a rocket science.
Love always,
Auntie Ann

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