Stir together sugar and 2-3/4 cups water till sugar dissolves. In a blender container combine bananas, half of the pineapple juice, and the orange juice concentrate. Cover; blend till smooth. Add to sugar mixture. Stir in remaining pineapple juice and lemon juice. Transfer to a 13 x 9 x 2-inch baking pan. Freeze for several hours or till firm.
To serve, let mixture stand at room temperature for 20 to 30 minutes. To form a slush, scrape a large spoon across the frozen mixture. Spoon into a punch bowl. Slowly pour carbonated water down the side of the bowl. Stir gently to mix.
Carbohydrates 13 Calories 52 Calcium 5 Vitamin A 1
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