Nana's Wedding Punch

June being the official wedding month, I found this recipe for Nana's famous punch to post. I wish I had a picture. Maybe I can get one from Papa with the punch bowls in it from Nana's wedding pics. I can remember gallons and gallons of this punch for the many years of catering weddings. It is still a great base and people love it. I hope Bob will add his comments as he is the one that made this in all his years of helping Nan at the weddings. He is our go-to punch guy and he actually does Italian Cream Sodas with Sydney and his kids at weddings and other functions. I know Nana would love that. Here is her tried and true recipe for wedding punch:

6 quarts water
3 quarts sugar
3 cans (12 oz ea) frozen orange juice (thawed)
3 cans (8 oz ea) frozen lemonade (thawed)
1 #10 can crushed pineapple
6 bananas (mashed)

8 (2 liter) bottles Ginger Ale (or sprite or whatever)

In a large stock pot bring the water and sugar to a boil. (this makes a simple syrup). Cool for a minute or so and mix in the thawed juices. (reserve a little lemonade)  Chop the pineapple a little finer in the food processor before adding. Put the bananas and some lemonade in the food processor and process until fairly smooth. Add into the sugar mixture and stir well. Nana would freeze this in 2 quart containers (hers were square from smart & final) and it would take 5 containers for this recipe. Be sure and leave room at the top for expansion. When you are ready to use it, take the number of containers you need for your party out of the freezer. Allow to partially thaw. Not too much though. Break the base apart using a multi-pronged ice pick until it is in 4-6 large chunks. Add chunks to punch bowl and pour 2-3 bottles of ginger ale over it. Stir until it begins to mix a little. As it continues to thaw you will add more ginger ale as it is used. When you have added up to 8 bottles of ginger ale it is time for a new base to be added. I think she planned 1 base for close to 100 people (wedding punch cups maybe about 6 ozs each). She would sometimes put a few drops of red food color in for the pink weddings. Otherwise it is a yellowish, champayney color. You can even stretch it for 10 bottles of ginger ale if your party is close to over and you don't want to get out another base.

Lots of memories mixing punch and working weddings. It is wonderful that Bob & Sydney are doing some of that now. Love that.