Christmas Brandy Slush Recipes

BRANDY SLUSH

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.

BRANDY SLUSH I

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.

CHRISTMAS SLUSH

Steps:

• Steep the tea bags in 2 cups water for 3 minutes.
• Bring the remaining 7 cups water and sugar to a boil.
• Mix tea water and simple syrup together and allow to cool to room temperature.
• Add the frozen lemonade, frozen orange juice, and the brandy.
• Pour into an ice cream pail and freeze.
• Stir once a day.
• To serve, scoop slush into glass (half full) and pour 7-up or sour soda over to fill.

BRANDY SLUSH

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.

MAMA'S HOLIDAY BRANDY OR RUM SLUSH

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.

WHISKEY-BRANDY SLUSH

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.