(We served this at my wedding reception.)

3 cups water
1 cup sugar
2 ripe bananas, cut up
3 cups unsweetened pineapple juice
1 (6 oz.) can frozen orange juice concentrate, thawed
1 (6 oz.) can frozen lemonade concentrate, thawed
2 tablespoons lemon juice
1 (28 oz.) bottle carbonated water, chilled

In a 3-quart saucepan combine water and sugar. Bring to boiling, stirring until sugar is dissolved. Boil syrup gently, uncovered, for three minutes. Remove from heat and cool. Meanwhile, in a blender combine cut-up bananas and half of the unsweetened pineapple juice. Cover and blend until smooth. Stir banana mixture into cooled syrup. Stir in remaining pineapple juice, the thawed orange juice, lemonade concentrates and lemon juice. Turn fruit mixture into a 13 x 9 x 2-inch baking pan. Freeze for several hours. Or, cover with moisture/vapor-proof wrap. Seal, label and freeze for as long as 2 months. If desired, break up partially frozen mixture and store in small containers to use as needed.

[Note from Mom: Seems to me zip lock bags would simplify this as long as you measure the same amount into each bag. Then you know how much soda water to add to each batch.]

To serve, remove fruit mixture from freezer. Let stand at room temperature for 30 minutes. To form slush, scrape a large spoon across the surface of the frozen mixture. (Some people would mash with a potato masher) Spoon into a punch bowl. Slowly pour in carbonated water; stir gently to mix. Garnish with orange slices, or fresh mint leaves.

Makes 25 (4 oz.) servings

Recipe from the Chesterfield, MO Ward Cookbook.

(Served at a friends wedding reception in St. Louis, MO)

Make lemonade from powdered mix like Country-time and freeze in zip lock bags.
This becomes the slush--either by scraping or mashing; add chilled Sprite or 7-up to this. It is subtle, cold and refreshing. The slush dilutes the carbonation so it doesn't sting your throat.

Submitted by Mary Sue, Rockwood 2nd Ward, St. Louis, MO Stake.

3 packages (10 oz.) frozen sliced strawberries
6 cups white grape juice
1 (28 oz.) bottle carbonated water, chilled

Let strawberries stand at room temperature for 20 minutes. Place 2 packages of undrained strawberries in a blender container. Cover and blend until smooth. In a large punch bowl or pitcher, combine blended strawberries, grape juice and remaining undrained package of strawberries. To serve, slowly pour in carbonated water; stir gently to mix. Add red food coloring, if desired.

Makes 24 (4 oz.) servings.

Ice ring:
1 (6 oz) can frozen lemonade concentrate, thawed
3 cups water
1 cup fresh strawberries with tops

In a two quart nonmetal container, combine lemonade and water; mix well. Pour lemonade into a six-cup mold. Freeze until slushy, about 2 to 3 hours. Place strawberries in slush, allowing tops to show. Freeze until firm or overnight. Remove ring from mold; wrap in plastic wrap and store in freezer until needed.

Punch:
1 (12 oz.) can frozen grapefruit juice concentrate, thawed
1 (12 oz.) frozen lemonade concentrate, thawed
7 cups cold water
1 (1-liter) bottle ginger ale

In a 6-quart nonmetal container, combine grapefruit juice, lemonade and water. Mix well. Refrigerate until well chilled. Just before serving, place ice ring (strawberry side up) into punch bowl. Carefully pour punch over ice ring. Add ginger ale; stir gently.

Makes 26 (1/2 cup) servings.

4 cups cranberry juice
1/2 cup sugar
4 cups pineapple juice
1 tablespoons almond extract
1 (2-liter) bottle ginger ale, chilled

In a punch bowl, combine cranberry juice, sugar, pineapple juice and almond extract. Stir until sugar is dissolved. Refrigerate for several hours to chill. Just before serving, add ginger ale.

Makes 16 (4 oz.) servings - or 2 quarts.

From "The Bess Collection," favorite recipes of Bess Truman.

1 (6 oz.) can frozen lemonade concentrate, thawed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 (6 oz) can frozen tangerine juice concentrate, thawed
2 cups cold water
2 (33 oz.) bottles ginger ale, chilled
Ice cubes or ice mold

In large nonmetal pitcher or punch bowl, combine juice concentrates and water; mix well.
Just before serving, add ginger ale and ice; stir to blend. Garnish as desired.

Makes 25 (4 oz.) servings.

*Recipe Variation: To make Luscious Lime Punch, use two 6 oz. cans of frozen limeade concentrate in place of the orange and tangerine juice concentrates.

From Pillsbury Classic Cookbooks, April 1999, "Menus to Celebrate Spring."