4 Cups Sugar
6 Cups Water
One 46 ounce can pineapple juice
Two 12 ounce cans frozen orange
Two lemons juice or lemonade
3 bottles ginger ale
6 bananas
Cook sugar and water together until sugar is dissolved. Cool. Slice Bananas into blender container; add lemonade concentrate. Cover and blend on high until smooth, about 15 seconds; pour into a large bowl. Stir in pineapple juice and water. Pour into freezer containers and freeze until slushy, 1.5 to two hours. Pour banana mixture into chilled punch bowl. Just before serving, stir in ginger ale. Garnish with lemon or lime slices.
Makes about 50 servings – 6 ounces each.