Banana Punch

Directions

1. 1
   Bring water and sugar to a boil in a dutch oven, stirring until sugar dissolves.
2. 2
   Remove from heat; stir in pineapple juice, orange juice concentrate, lemon juice and bananas.
3. 3
   Pour into a 2 gallon container, such as an ice cream bucket.
4. 4
   Freeze 2 hours or until firm.
5. 5
   Let stand at room temperature 45 minutes before serving.
6. 6
   Pour ginger ale over banana mixture, stirring until slushy.
7. 7
   Serve immediately.