Step 1

Bring 5 cups water and sugar to a boil in a medium saucepan. Reduce heat, and simmer, uncovered, 5 minutes or until sugar dissolves. Remove from heat, and let mixture cool.

Step 2

Combine banana chunks and concentrates in container of an electric blender; cover and process until mixture is smooth.

Step 3

Combine sugar mixture, banana mixture, and chilled pineapple juice in a large container; freeze 8 hours.

Step 4

Remove container from freezer, and let stand 45 minutes. Place in a large punch bowl, and add chilled ginger ale. Stir gently until mixture becomes slushy, breaking up frozen pieces with a spoon.

Step 5

Yield: 5 quarts (servingsize: 1 cup).

Step 6

NOTES : Make-ahead tip: Make the fruit mixture at least one day or up to one week before serving, if desired. Pour into glasses, and garnish with fresh mint sprigs, if desired.