Here is the recipe for the punch served at the St. Catherine Appreciation Party last week.
Appreciation Punch
6 cups water
3 cups sugar
1 46 oz. can pineapple juice
1 1/2 quarts orange juice
juice of 2 lemons
5 bananas, pureed
3 liters ginger ale
In a stock pot heat water and sugar until sugar dissolves. Cool
completely and stir in pineapple juice and next 3 ingredients. Divide
among 3 heavy duty zip top bags and freeze. Remove from freezer 3
hours before serving. Just before serving, transfer juice mixture to a
punch bowl and stir in 1 liter of ginger ale per plastic bag.
Yields 50 servings
