I stumbled upon a Brandy Slush Recipe With Tea that blends iced tea, orange juice, lemonade and brandy into a big-batch frozen cocktail that became my go-to for Wisconsin gatherings.

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I never meant for this to become a signature thing, but somehow my version of a Brandy Slush Recipe With Tea shows up whenever someone wants a cool, punchy surprise. Brandy gives it that warm, unexpected edge and strong brewed black tea keeps it from tasting like every other sweet drink at the party.

It’s loud, a little boozy and oddly comforting, the kind of thing you taste once and then keep asking about. As a longtime fan of Wisconsin Recipes I like how it feels both simple and weirdly clever, like a secret everyone pretends they didnt already know.

Ingredients

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Brandy adds booze and warmth, no fiber or protein, lots of empty calories.
Lemonade concentrate gives tart citrus zing, packed with sugar, some vitamin C.
Orange concentrate brings sweet citrus, carbs and vitamin C, can be overly sugary.
Black tea supplies tannins and caffeine, light antioxidants, adds depth and balance.
Granulated sugar is straight carbs, makes it sweet, no fiber or nutrients.
Cold water just dilutes and dissolves sugar, helps slush texture form.
This combo is tasty but high in sugar and alcohol, not health food.
Citrus concentrates add both sweet and sour notes, making drink lively.

Ingredient Quantities

1 (750 ml) bottle brandy (about 3 cups)

1 (12-ounce) can frozen lemonade concentrate, thawed

1 (12-ounce) can frozen orange juice concentrate, thawed

8 cups strong brewed black tea, cooled

1 to 1 1/2 cups granulated sugar, adjust to taste

1 cup cold water (for dissolving sugar), optional

How to Make this

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1. Thaw the lemonade and orange juice concentrates and brew 8 cups of very strong black tea, then let the tea cool to room temp.

2. Make a quick sugar syrup if you want it sweetened evenly: warm 1 cup water, stir in 1 to 1 1/2 cups granulated sugar until dissolved, then cool. You can skip the syrup and stir granulated sugar in if you prefer, but syrup mixes better.

3. In a large bowl or pitcher combine the thawed lemonade concentrate, thawed orange concentrate, the cooled tea, and the cooled sugar syrup or sugar.

4. Pour in the whole 750 ml bottle of brandy (about 3 cups) and stir well to combine. Taste and adjust sweetness or strength now.

5. Pour the mixture into a shallow, freezer safe pan or into several freezer safe containers. A metal pan freezes faster and helps form slush quicker.

6. Freeze, and every 30 to 45 minutes scrape and stir the mixture with a fork or spatula to break up ice crystals, repeating until it reaches a slushy consistency, about 3 to 4 hours total.

7. If you want it smoother, pulse the semi frozen mixture in a blender or run it through an ice cream maker for a couple minutes, then return to the freezer briefly if needed.

8. When it is slushy, fluff with a fork, scoop into glasses and serve right away. Let frozen batch sit 5 to 10 minutes at room temp if too hard, then break up again before serving.

Equipment Needed

1. Large pot or kettle to brew 8 cups of very strong black tea
2. Small saucepan or microwave safe measuring cup to make the simple syrup
3. Large mixing bowl or pitcher big enough to hold all the liquids
4. Liquid measuring cup plus standard dry measuring cups for brandy, concentrates and sugar
5. Long handled spoon or spatula for stirring and combining
6. Shallow metal freezer safe pan or several freezer safe containers for freezing
7. Fork or flexible spatula to scrape and break up ice crystals every 30 to 45 minutes
8. Blender or ice cream maker to smooth the slush, its optional but handy
9. Serving scoop or large spoon and glasses to serve immediately

FAQ

Q: How many servings does this make? A: It makes roughly 12 to 16 one cup servings depending on how full you fill the glasses. You end up with about 14 to 16 cups of finished slush, give or take.

Q: Can I make it ahead and freeze it? A: Yes, mix everything, pour into a shallow pan and freeze until slushy, scraping with a fork every 30 to 60 minutes for best texture. Because of the brandy it may not freeze rock solid, which is good, it stays scoopable. If it gets too hard just let it sit at room temp a few minutes then stir.

Q: What if it tastes too strong or too icy? A: If it is too boozy add more tea or juice and a little simple syrup, then refreeze and scrape. If it is too icy or hard, stir in a few tablespoons of warm water or extra tea before serving to loosen it up.

Q: Can I swap the brandy for something else? A: Sure, try cognac for a fancier note, dark rum for a warmer, sweeter flavor or bourbon for a spicier finish. Keep in mind each swap changes the character and freezing point, so taste and adjust sugar and mixers.

Q: How sweet should it be and how do I adjust sugar? A: Start with 1 cup sugar, taste before freezing and add up to 1 1/2 cups if you like it sweeter. Dissolve sugar in 1 cup cold water or make a quick simple syrup so it blends in smoothly. Remember freezing dulls sweetness a bit so err on the slightly sweeter side.

Q: Can I make a non alcoholic version? A: Yes, leave out the brandy and replace with extra brewed tea, ginger ale or club soda for fizz, or use a non alcoholic brandy substitute. You may want to up the juice or sugar a touch so it still tastes full and bright after freezing.

Brandy Slush Recipe Substitutions and Variations

Brandy: replace with cognac, aged dark rum, or bourbon, use the same amount. Cognac is basically a fancier brandy, rum gives molasses caramel notes, bourbon adds warming spice so pick what fits your mood.
Frozen lemonade concentrate: swap for about 1 cup fresh lemon juice plus 1/2 cup simple syrup, or just use bottled lemonade. Fresh juice makes it brighter but you’ll prob need to tweak sweetness.
Frozen orange juice concentrate: use 1 1/2 to 2 cups fresh squeezed or bottled orange juice, or try a tangerine or pineapple-orange blend for a tropical twist. Fresh OJ can be less sweet so add a touch more sugar if needed.
Granulated sugar: use simple syrup (1:1 sugar to water) so it dissolves in the cold mix, or honey/agave (use roughly 3/4 the volume since they’re sweeter). Simple syrup also keeps the slush smoother.

Pro Tips

1) Chill everything first and dont mix while the tea is still warm, it will just melt the slush and give you a watery drink. If you want stronger tea flavor, double steep the bags or use loose leaf then cool completely.

2) Make a simple syrup so the sweetness is even, it dissolves way better than dumping granulated sugar in. Start with less sugar than you think, taste before freezing, because cold mutes sweetness and you can always add more.

3) Freeze in a shallow metal pan for faster, flakier ice crystals and scrape every 30 to 45 minutes with a fork to keep it slushy. Alcohol lowers the freezing point, so if it never gets slushy enough add a splash more juice or cut back a bit on the brandy.

4) Serve straight from the slush, dont refreeze into a hard block. If it gets too firm let it sit 5 to 10 minutes then break up with a fork or pulse briefly in a blender to revive the texture. A squeeze of fresh lemon or a sprig of mint lifts the flavor if it tastes flat.

Brandy Slush Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I stumbled upon a Brandy Slush Recipe With Tea that blends iced tea, orange juice, lemonade and brandy into a big-batch frozen cocktail that became my go-to for Wisconsin gatherings.

Servings

servings

Calories

314

kcal

Equipment: 1. Large pot or kettle to brew 8 cups of very strong black tea
2. Small saucepan or microwave safe measuring cup to make the simple syrup
3. Large mixing bowl or pitcher big enough to hold all the liquids
4. Liquid measuring cup plus standard dry measuring cups for brandy, concentrates and sugar
5. Long handled spoon or spatula for stirring and combining
6. Shallow metal freezer safe pan or several freezer safe containers for freezing
7. Fork or flexible spatula to scrape and break up ice crystals every 30 to 45 minutes
8. Blender or ice cream maker to smooth the slush, its optional but handy
9. Serving scoop or large spoon and glasses to serve immediately

Ingredients

1 (750 ml) bottle brandy (about 3 cups)
1 (12-ounce) can frozen lemonade concentrate, thawed
1 (12-ounce) can frozen orange juice concentrate, thawed
8 cups strong brewed black tea, cooled
1 to 1 1/2 cups granulated sugar, adjust to taste
1 cup cold water (for dissolving sugar), optional

Directions

Thaw the lemonade and orange juice concentrates and brew 8 cups of very strong black tea, then let the tea cool to room temp.
Make a quick sugar syrup if you want it sweetened evenly: warm 1 cup water, stir in 1 to 1 1/2 cups granulated sugar until dissolved, then cool. You can skip the syrup and stir granulated sugar in if you prefer, but syrup mixes better.
In a large bowl or pitcher combine the thawed lemonade concentrate, thawed orange concentrate, the cooled tea, and the cooled sugar syrup or sugar.
Pour in the whole 750 ml bottle of brandy (about 3 cups) and stir well to combine. Taste and adjust sweetness or strength now.
Pour the mixture into a shallow, freezer safe pan or into several freezer safe containers. A metal pan freezes faster and helps form slush quicker.
Freeze, and every 30 to 45 minutes scrape and stir the mixture with a fork or spatula to break up ice crystals, repeating until it reaches a slushy consistency, about 3 to 4 hours total.
If you want it smoother, pulse the semi frozen mixture in a blender or run it through an ice cream maker for a couple minutes, then return to the freezer briefly if needed.
When it is slushy, fluff with a fork, scoop into glasses and serve right away. Let frozen batch sit 5 to 10 minutes at room temp if too hard, then break up again before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.