Ingredients
2 cans (8-ounce) concentrated orange juice
2 cans (8-ounce) concentrated lemon juice
4 cans (6-ounce) unsweetened pineapple juice
4 ripe bananas, mashed
4 bottles of chilled champagne or ginger ale (or a mix to taste)
Method
Combine the concentrated orange and lemon juices with the pineapple juice in a mixing container. Stir thoroughly until the concentrates are fully blended. Stir in the mashed bananas so they are evenly distributed through the mixture.
Pour the combined mixture into a shallow freezer-safe pan or ice cube trays and freeze until solid, or at least until the mixture is firm enough to hold shape. Freezing concentrates the flavors and creates a slushy texture that keeps the punch cold without diluting it as ice would.
When you are ready to serve, remove the frozen mixture from the freezer and break it into large chunks or gently break it up so it resembles a scoopable sorbet. Transfer the frozen fruit-and-juice mixture to a large punch bowl.
Slowly pour chilled champagne, ginger ale, or a combination of the two over the frozen base. The carbonation will create a lively, fizzy punch while the frozen fruit mixture chills and gradually softens, releasing bright citrus and pineapple flavors. Stir gently to incorporate, taking care not to overmix so the punch retains some of its slushy texture.
Taste and adjust sweetness or effervescence as needed. If you prefer a sweeter punch, add a little simple syrup, honey, or a splash of a sweet fruit juice. For a less sweet or more adult version, use more champagne and less ginger ale. If serving nonalcoholic guests, use all ginger ale or a sparkling water with a touch of simple syrup to maintain balance.
Garnish options include thin slices of orange, lemon, pineapple chunks, or a few whole mint leaves for a fresh note. Serve the punch immediately in chilled glasses so each portion contains some of the frosty mixture and bubbly liquid. Leftovers will soften as the punch warms; you can refreeze or keep chilled and stir before serving.