Wedding Punch - cooking recipe

Ingredients

1 large can (46 oz.) pineapple juice
1 large can (46 oz.) orange juice
juice of 2 fresh lemons
5 ripe bananas, blended
2 1/2 c. sugar
6 c. water

Preparation

Boil
water
and
sugar
until
dissolved.
Cool.
Add blended bananas to fruit juices quickly before they turn dark. Mix all
ingredients together and freeze until slushy.
Add 3 quarts ginger
ale just before serving.
Can be made ahead of time
and thawed to a slushy stage before serving.
Serves 25 to 30 with seconds.