Banana Punch

My favorite punch and a Thanksgiving family tradition
Kristy Dorrough

1 large can pineapple juice 4 cups orange juice 1/4 c. lemon juice 5 bananas 1 c. sugar frozen raspberries (optional) 2 bottles 7-up, chilled Directions: Mash bananas - I put them in the blender with some of the juice. Boil 1 cup water and dissolve sugar. In large bowl combine all ingredients except berries and 7-up. Stir well. Pour into 2 2-quart pitchers or bowls, cover and freeze. About 4 hours before you need to serve the punch, take it out of freezer to thaw. Break it up with a fork so it is slushy. Pour one container of punch into a punch bowl and add a bottle of 7-up and the thawed raspberries, if desired. Number Of Servings: