Brandy Slush

1. 1

   In a large stockpot, bring the sugar and 7 cups of water to a boil over high heat. Add the tea and allow to steep for 5 minutes. Remove the tea bags, add the remaining 2 cups cold water and allow to cool to room temperature.

2. 2

   Stir in the orange juice concentrate, lemon concentrate and brandy. Freeze, uncovered, for 48 hours, then transfer the slush to airtight freezer containers until ready to use.

3. 3

   To serve, fill a glass with equal amounts of slush and soda.

No additional tips available.