Banana Brunch Banshee
Banana, citrus concentrates, pineapple juice and lemon-lime soda make a freezer punch built for crowds. Sweet, fruity and capable of occupying an alarming amount of punch bowl.
What It Is
Banana, citrus concentrates, pineapple juice and lemon-lime soda make a freezer punch built for crowds. Sweet, fruity and capable of occupying an alarming amount of punch bowl.
Origin
This is my american-leaning version, built around the ingredients and method that give the recipe its character.
Fun Fact
Aroma changes how strongly we perceive flavour, which is why herbs, citrus peel and warm spices can make a simple recipe taste far more complicated than the effort involved.
Ingredients
- 6 ripe bananas
- 1 can frozen orange juice concentrate
- 1 can frozen lemonade concentrate
- 3 cups warm water
- 2 cups sweetener
- 1 can pineapple juice
- 3 x 2-litre bottles lemon-lime soda
Steps
- Blend bananas, orange juice concentrate and lemonade concentrate until smooth.
- Blend half with part of the warm water and sweetener; repeat with the remaining mixture. Freeze solid in a large container.
- About 1 hour before serving, soften the frozen base. Transfer to a punch bowl and stir in pineapple juice and lemon-lime soda.
Notes
This makes a lot. Unless the brunch guest list includes a marching band, clear some freezer space before beginning.
Substitutions
Use equivalent ingredients where needed for allergies or availability, but keep the main sweet/sour/salty/spicy balance intact. This is cooking, not a hostage negotiation.
Storage
Keep covered and chilled. Fresh-fruit or dairy drinks are best used within 1–2 days; fizzy drinks are happiest served the same day before the bubbles file for retirement.
Freezing
Freezing is part of the recipe. Freeze the banana-citrus base solid, then soften before serving and add the pineapple juice and soda fresh.