Mix well and freeze.
Let slush before serving.
\"Great hit.\"
Mix together and freeze in containers.
(This recipe serves 50.)
When serving this many, add 4 quarts of strawberry soda. The slush should be removed from the freezer 3 hours before adding the soda in order for it to slush and flavor the drink.
When serving a smaller number of people, use less of the slush and less of the soda.
In a blender, combine pineapple juice, banana, sugar, orange and lemon juice. Add rum or vodka. Cover and blend until smooth.
Stir in 1 1/3 cups water. Transfer to a 2 quart glass baking dish. Cover and freeze overnight.
To serve, let mix stand at room temp for about 20 minutes To form slush, scrape a large spoon across frozen mix.
Spoon the mix into a punch bowl. Slowly pour lemon-lime beverage down side of the bowl; stir gently to mix.
To make kid-friendly, omit alcohol in step one.
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.
Mash bananas thoroughly and add the slightly thawed orange juice and lemonade.
Sprinkle sugar over mixture.
Add the pineapple juice, stirring well to dissolve the sugar.
Put mixture into a gallon milk container and fill with water; do not fill to the top of container.
Allow space for expansion during freezing. Freeze to a slush.
At serving time, cut off top of milk container to remove slush.
Place mixture in a 2-gallon punch bowl and add the ginger ale.
Heat water and sugar until dissolved.
Add juices and bananas. Pour into ice cube trays, a shallow pan or empty milk carton; freeze.
Thaw 2 to 3 hours to form a slush.
Place in punch bowl. Add tonic water.
Yields about 27 cups.
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.
Mix all ingredients well, except 7-Up.
Freeze and store until day needed.
Thaw to slush stage (about 4 hours).
Pour into punch bowl and add 7-Up and serve.
Serves 30 to 35.
Mix jello and add sugar, juice and pineapple juice.
Freeze in ice cube trays.
When ready, add frozen cubes and \"cold\" ginger ale in punch bowl.
Mix or stir to slush.
Heat water and sugar until sugar dissolves, stirring constantly; cool.
Add all other ingredients in a large bowl; stir and freeze in containers.
When ready to serve, take out a container of punch and pour ginger ale on top a little at a time. Break up with a potato masher until slushy and serve in a punch bowl.
Boil the sugar and water together a few minutes, then cool. Blend with next 4 ingredients and freeze.
To serve, take out of the freezer ahead of time for thawing.
Add pineapple juice to the slush and 7-Up or ginger ale.
Serve slightly thick.
Serves 35 to 40 people.
Make a syrup using the water and sugar; bring to a rapid boil, then reduce heat and simmer 3 to 4 minutes.
Set aside to cool thoroughly.
When cooled, add other ingredients.
Mix well and freeze.
When ready to serve, add frozen mixture, after thawing to a slush, to equal amount of ginger ale, about 4 large bottles. Serves 50.
Mix water and sugar in large container until sugar dissolves (overnight if need be).
Add frozen lemonade and orange juice. Add pineapple juice.
Put bananas through blender.
Mix all these ingredients together and freeze.
Remove from freezer; mash with potato masher to slush up.
Add cold 7-Up (or Bubble-Up), 1 bottle, or up to 5 bottles if needed.
Dissolve sugar in hot water.
Add pineapple juice, orange juice, lemonade and blended bananas.
Freeze mixture in 3 large containers.
Take out of freezer 2 hours before serving.
For each container of punch mixture, add 1 cold bottle ginger ale or lemon-lime soda, serve while slushy.
Boil water and sugar.
Chill.
Put bananas in blender.
Blend with juices.
Before freezing, divide in half and freeze.
Before serving, thaw 2 hours.
Place in punch bowl and add 3 quarts of Wink before serving.
Dissolve sugar in water to make a light syrup.
Mix syrup with next three ingredients and pour into small containers to freeze solid.
Approximately 1 hour before serving, remove containers from freezer and place in punch bowl.
Pour ginger ale over frozen ingredients.
As mixture thaws, rake a fork over ice mixture to make slushy.
Boil sugar and water until dissolved; cool.
Add fruit juices and bananas.
Blend well and freeze.
Let thaw about 2 hours before serving.
Just before serving, add the ginger ale in punch bowl and stir until slushy.
Mix sugar and water
until
dissolved.
Add
juice
and mashed bananas.
Freeze in large
container (can make ahead of time). Thaw 2 to 3 hours before serving.
Mix up to 6 bottles of ginger ale.
Punch should be slushy.
Mix Kool-Aid, sugar, water and pineapple juice.
Puree bananas in blender and add to Kool-Aid mixture.
Freeze in large container for 2 days or until ready to use.
Thaw for 3 to 4 hours; stir to slush.
Dissolve sugar in water in a large bowl.
Add other ingredients; freeze.
Remove from freezer approximately 2 hours before serving and mash into slush with a potato masher.