Brandy Slush Recipes

Steps:

• Bring 7 cups of water and 2 cups of sugar to a boil and cool.
• Bring 2 cups of water and 4 tea bags to a boil and cool.
• Remove tea bags.
• In a 5 quart ice cream container mix the tea mixture and the sugar mixture.
• Add 2 cups of brandy, the lemonade and the orange juice.
• Mix well.
• Freeze the mixture.
• To serve, scoop into a glass and add sprite.

Steps:

• Place tea bags in a small bowl. Bring 2 cups water to a boil; pour over tea bags. Cover and steep for 5 minutes. Discard tea bags. Transfer tea to a large pitcher; stir in the brandy, lemonade concentrate, juice concentrate and remaining water. Pour into a 4-qt. freezer container. Freeze overnight or until set., For each serving, scoop 3/4 cup slush into a rocks glass. Pour lemon-lime soda into the glass; if desired, serve with lime wedge.

Steps:

• Steep tea in 2 cups boiling water for 10 minutes. Place remaining 3 cups boiling water in a 9x13 inch pan. Stir in sugar until dissolved. Stir in lemonade concentrate, orange juice concentrate, and brandy. Remove tea bags and stir tea into mixture. Freeze overnight.
• To serve, scoop desired amount into glass, then fill glass with lemon-lime soda, and stir.

Steps:

• Boil the water.
• Add the sugar, juices, and brandy. Stir well, until sugar is dissolved.
• Freeze overnight. Mixture will not be completely frozen, but slushy (hence the name).
• Serve by itself in cooled mugs or with a bit of lemon lime soda added to each glass.

Steps:

• Mix together all ingredients except the lemon-lime soda.
• Freeze.
• To serve, scoop into a glass and add lemon-lime soda.

Steps:

• In a large saucepan, boil the water. Stir in sugar until dissolved. Add tea bags, and let sit overnight at room temperature.
• In a large freezer proof container, combine mixture with orange juice concentrate, lemonade concentrate and apricot brandy. Cover tightly, and freeze, stirring every few hours, until frozen.

Steps:

• Mix together 2 cups of water and 2 cups of sugar and heat (either on top of stove or in microwave) to dissolve sugar. Make tea with 2 cups hot water and 4 green tea bags (let it seep for awhile). Take the above two (tea & sugar water) and put into a large plastic container that can go in the freezer. Add to this: 5 cups cold water, lemonade, orange juice, and brandy. Stir all together and freeze - overnight is good.
• Take out container and stir - should be a slush consistency.
• To serve: scoop some of the slush into a glass 8-12 oz. and pour 7UP/Sprite type soda over the top - stir with a spoon and serve with a straw. Great for summer days!

Steps:

• In a very large bowl, stir water and sugar until sugar is dissolved. Stir in brandy and juice concentrates. Transfer to freezer containers; freeze overnight., To serve, place about 1/2 cup brandy mixture in each glass; top with 1/2 cup soda.

Steps:

• Combine water, sugar, and tea bags in a 2-quart saucepan. Bring to a boil. Remove from heat; let tea steep for 5 minutes. Discard tea bags.
• Stir frozen lemonade and frozen orange into the saucepan until completely dissolved. Mix in brandy.
• Spoon 2 to 3 tablespoons of the tea mixture into each serving glass. Top up glasses with ginger ale.

Steps:

• In 2 cups boiling water, add tea bags; set aside.
• In a large plastic container, combine 7 cups cold water, sugar, orange juice, lemonade and brandy.
• Add tea and freeze.
• Serve in a glass with any lemon-lime drink.
• Add a maraschino cherry for garnish.

Steps:

• Dissolve the sugar in the boiling water.
• Add all other ingredients.
• Mix and freeze.
• To serve, spoon some slush into a cup and add some Squirt or 7Up to your liking.
• Can also be served for breakfast with added orange juice or for evenings with added brandy.

Steps:

• Bring 7 cups water to a boil in a large saucepan; add sugar and stir until dissolved, about 5 minutes. Remove from heat and cool syrup to room temperature, about 30 minutes.
• Bring 2 cups water to a boil in a small saucepan; remove from heat and add tea bags. Steep until water is room temperature, about 30 minutes. Remove and discard tea bags.
• Pour brewed tea over syrup. Add orange juice, lemonade, and apricot brandy; stir well to combine. Pour into a wide-mouth container. Freeze slush mixture for 3 days, stirring twice a day with a wooden spoon to achieve a slushy consistency.

Steps:

• Place tea bags in a 4-cup glass measuring cup. Add boiling water; steep 3-5 minutes according to taste. Discard tea bags. Cool tea slightly., In a 6-qt. stockpot, combine 7 cups water and sugar; bring to a boil, stirring to dissolve sugar. Remove from heat; cool slightly. Stir in orange juice and lemonade concentrates, brandy, whiskey and cooled tea. Transfer to freezer containers, allowing headspace for expansion; freeze at least 12 hours., To serve, place 1/2 cup slush in each glass; top each with 1/2 cup soda. If desired, garnish with cranberries and citrus slices.

Steps:

• In a large saucepan, bring 1 cup water to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in sugar until dissolved. Cool., Stir in apricot brandy, juice concentrates and remaining water. Transfer to a 2-qt. freezer container. Freeze, covered, 6 hours or overnight., For each serving, scoop 3/4 cup slush into a rocks glass. Pour soda into glass. Serve immediately.