Apricot Brandy Slush
- 4 tea bags (I used ginger peach decaf)
- 2 c. boiling water
- 1 1/2 c. sugar
- 7 c. warm water
- 2 c. apricot brandy
- 1 12 oz can frozen OJ, thawed
- 1 12 oz can frozen lemonade, thawed
- Optional: crushed pineapple
Preparation time 30mins
Cooking time 1000mins
Pour 2 c. boiling water over tea bags and steep for 20-30 minutes. Remove tea bags when tea is very strong and still warm.
Put 1½ c. sugar into large mixing bowl. Pour warm tea over sugar and stir until dissolved. Add 7 c. warm water. Stir well.
Add undiluted cans of OJ and lemonade. Add apricot brandy. Stir well. Add pineapple, if desired. Pour into freezing containers. Freeze for 10-12 hours. Remove from freezer 15 minutes before serving.