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Banana Crush

Key Lime Tart4 cups Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar
6 cups water
Juice of six oranges (2 cups)
Juice of three lemons (1/2 cup)
1 can (46-oz.) unsweetened pineapple juice
10 medium bananas, crushed
4 quarts ginger ale, chilled

In large kettle, combine sugar and water; boil three minutes.  Cool.  Mix juices with crushed bananas; stir syrup into fruit juice mixture.  Pour into six refrigerator trays or other freezer container; freeze. 

At serving time set out at room temperature five to ten minutes.  Spoon into 8-oz. glasses, filling halfway.  Add a little ginger ale and beat with spoon.  Fill glass with ginger ale. 

Makes about forty (8-oz.) glasses.

Nutrient analysis per serving: 159 calories; 0 grams protein; 41 grams carbohydrates; 0 grams fat; 0 milligrams cholesterol; 9 milligrams sodium.

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Memories & Stories

Imperial Sugar Company,
In the 1950s, I watched my mother cook everything from scratch. I especially remember our favorite recipes but like so many recipes back then, they were never written down. I remember standing in the kitchen watching her make her delicious chocolate, lemon and coconut pies and chocolate chip cookies. At Christmas ,she made date loaf, which I have in writing. Days in the kitchen with my mother bring back many good memories.

Thank you,
Ann Warner

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