Banana Slush Punch
First, I want to say that I received a call from a reader in Bridge City that wanted to know if she could use canned English peas instead of fresh frozen in the macaroni salad.
If I were to do that I’d use Lesueurs sweet peas in the silver can. I always buy them even though they are more expensive. The cheaper ones just don’t taste as good.
Like I always say, you can change anything in a recipe if you want too.
This Banana slush is a good recipe for weddings so I hear. I didn’t get it printed in time for our grandson Brad and his bride, Haley’s, wedding, but at least I got it in for the June weddings, however, there will be other times that you will need a bunch of punch.
This looks inexpensive, easy to do, and I am told it is delicious.
6 cups water
4 cups sugar
1 large can pineapple juice
1 large can orange juice
1 small can frozen lemonade
6 32 ounce bottles of lemon lime or orange soda
Heat water and sugar together until sugar has dissolved. Cool. Blend the bananas in the blender with some of the remaining juices and add rest of the ingredients except soda water. Freeze in large container until one hour before needed.
For serving, put 1/3 of the frozen mixture in punch bowl and pour 2 bottles of soda water over mixture.
Serves about 50-60 punch cups.
Sounds Gooder’n Syrup. Von