8 c. water
4 c. sugar
2 qt. pineapple juice
2 lg. (16 oz.) frozen orange juice concentrate
6 orange juice cans water
5 bananas, pureed in blender
1/2 c. lemon juice

Combine sugar and water and boil 5 minutes, then cool. Add fruit juices and freeze in 2 (5 quart) ice cream pails.

Take out of freezer at least 2 hours before serving. Add 1 1/2 quarts ginger ale to each pail in a punch bowl. Serve as a slush. Keeps well in freezer for a long time.