BANANA PUNCH
Makes 2 full punch bowls
4 cups of sugar or 2 cups Splenda
1 6-oz can Minute Maid orange juice (prepared)
4 lg bananas – mashed well
1 cup of Real Lemon
1 lg can (48oz) unsweetened pineapple juice
Two 2-liter bottles of 7-up refrigerated (to mix in punch bowl)
You should use 2 different containers and put half of each ingredient into them. After you have them all mixed well, pour each half recipe into a 1 gallon zip bag (I usually double bag it just to make sure it doesn’t leak). Then put each bag into the freezer.
About 45 minutes before serving, put 1 bag of punch into the punch bowl and partially break it up with a big fork. Add one 2-lter bottle of 7-up – this should fill your punch bowl. When you need more, just grab the other bag out of the freezer and add the other bottle of 7-up.
This is a great recipe because you can make it a week in advance and put it together a little ahead of serving time.
If you need to watch your sugar intake, Splenda works very well as a sugar substitute.
This is my very favorite punch recipe – once you try it, it will probably be yours also.