PRESBYTERIAN PUNCH

6 cups water
4 cups sugar
1 (16 oz.) can frozen orange concentrate
1 (16 oz.) can frozen lemonade
1 (6 oz.) can water
1 (46 oz.) can pineapple juice
Juice of 2 lemons
3 mashed bananas
2 quarts ginger ale

Boil the 6 cups water and 4 cups sugar for 3 minutes to make a sugar syrup.  Add orange juice and lemonade concentrates, water, pineapple juice, lemon juice, and mashed bananas, and stir to combine well.  Freeze. About 1/2 hour before serving, place frozen base in punch bowl and let thaw until slushy.  Add ginger ale and serve. Makes 50-60 cups.

This recipe from the Central Record in Lancaster, Kentucky was submitted by Martha Ratcliffe.