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Brandy Slush

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INGREDIENTS

  • 9 cups water, divided
  • 2 cups granulated sugar
  • 4 black teabags
  • 12-ounce can frozen lemonade concentrate
  • 12-ounce can frozen orange juice concentrate
  • 2 cups brandy
  • Squirt, Jolly Good Sour Pow’r, Faygo 60/40, or if you can find a long-expired bottle hidden among your grandparents’ liquor bottles, Canfield’s 50/50

INSTRUCTIONS

  1. In a large pot, bring 7 cups of water and the sugar to a boil, stirring to dissolve the sugar. 
  2. Remove from heat and add the teabags. Let steep 5 minutes.
  3. Remove the teabags and stir in 2 cups of cold water. Allow the mixture to cool slightly.
  4. Pour tea mixture into a large, freezer-proof container or gallon-sized ice cream pail and stir in the lemonade concentrate, orange juice concentrate, and the brandy. 
  5. Cover container or pail with lid and freeze for 12 hours or overnight.
  6. When ready to serve, fill a glass half full with slush and top with soda.

Chef Tip: No room in the freezer? This drink is especially beloved during freezing Midwest winters for one particular reason: your porch or backyard serve as extra freezer space! Pop the container outside until you are ready to serve. Just be aware of any lurking animals (or thirsty neighbors!).