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Step by step instructions. Bring 2 cups of water to boil. Add tea bags and steep 3 to 5 minutes. Discard bags and stir in sugar until dissolved. In a 1 gallon plastic ice cream bucket or other container, pour remaining 5 cups water, sweetened tea, both frozen juice concentrates, and brandy.
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Heat 2 cups water with 1 cup of sugar oven medium heat. Stir until sugar has dissolved. Add tea bags and allow syrup to steep until cool. Mix the brandy slush. Once the tea has cooled, discard tea bags and mix the syrup with the rest of the ingredients in a large freezer friendly container with a lid. Freeze overnight for best results, or at.
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Instructions. Boil 5 cups of water, then stir three cups of the water with sugar until dissolved and let tea bags steep in remaining two cups for 10 minutes. (make sure all of the sugar dissolves or the brandy slush will taste grainy) Discard tea bags, and combine tea with the sugar water in a large bowl and add lemonade concentrate, orange.
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Meanwhile, place remaining 3 cups boiling water in a 9x13-inch pan. Stir in sugar until dissolved. Stir in brandy, lemonade concentrate, and orange juice concentrate until combined. Remove tea bags and stir tea into brandy mixture. Freeze 8 hours to overnight. To serve, scoop desired amount into a glass. Fill the glass with lemon-lime soda; stir.
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Step 3: Serving the Brandy Slush. When you're ready to serve the brandy slush, remove the container from the freezer. Use a fork to scrape the frozen mixture, creating a slushy texture. Scoop the slush into glasses and top each glass with a splash of lemon-lime soda. Garnish with a slice of orange or lemon, if desired.
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Let tea cool slightly before pouring into ice cream pail. Stir in the orange juice concentrate, lemonade concentrate, and brandy. Mix to combine. Cover pail with lid and freeze for 12 hours, or overnight. When ready to serve, fill a glass halfway with slush, top with lemon-lime soda and garnish with fruit, if desired.
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No matter when you drink it, there are some tricks and tips to making a better slush. The first is to add bitters. Beres opts for a blend of locally-made bitters, but Angostura and orange bitters work, too. Traditionally, the tea used is the sort in either black or green tea bags, but if you use artisanal, loose-leaf tea, it tastes even better, he says.
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Instructions. In a large pot, add water and sugar over medium-high heat. Whisk often while bringing to a boil. Remove from heat with sugar is dissolved. Add tea bags to sugar water and allow to sit for 5 minutes. Add lemonade concentrate, orange juice concentrate, and brandy.
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Lemon-lime soda. In large saucepan heat 7 cups water. Stir in sugar, set aside to cool. Heat remaining 2 cups of water to boiling. In bowl steep tea bags in heated water according to directions.
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Brandy slush pairs perfectly with light and refreshing summer foods like grilled chicken or fish, fresh salads, and grilled vegetables. For dessert, serve it with a fresh fruit salad or sorbet for a truly refreshing meal. In conclusion, this brandy slush recipe without tea is just what you need for a summer party or a relaxing day on the porch.
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Make simple syrup. Add sugar to a large pot. Add 7 cups of water. Bring to a boil and boil for 1 minute. Cool. 2 cups sugar, 9 cups water, divided. Combine the ingredients. In a clean, empty ice cream pail, add simple syrup, tea, lemonade concentrate, orange juice concentrate, and brandy.
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Add orange juice, lemonade, grapefruit juice and brandy. Stir. Pour mixture into a large ice cream bucket or a large plastic container. COVER. Place in the freezer for at least 4 hours or for best results overnight. Once frozen, use an ice cream scoop and scoop into glasses. Top with a sliced orange and a cherry or two!
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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.
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How to make brandy slush. Make the sweet tea syrup. Heat 2 cups water with 1 cup of sugar oven medium heat. Stir until sugar has dissolved. Add tea bags and allow syrup to steep until cool. Mix the slush. Once the tea has cooled, discard tea bags and mix the syrup with the rest of the ingredients in a large freezer friendly container with a lid.
