Best 14 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.

APRICOT BRANDY SLUSH

Steps:

• In a large saucepan, bring 1 cup water to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in sugar until dissolved. Cool., Stir in apricot brandy, juice concentrates and remaining water. Transfer to a 2-qt. freezer container. Freeze, covered, 6 hours or overnight., For each serving, scoop 3/4 cup slush into a rocks glass. Pour soda into glass. Serve immediately.

BLACKBERRY BRANDY SLUSH

Steps:

• In a very large bowl, stir water and sugar until sugar is dissolved. Stir in brandy and juice concentrates. Transfer to freezer containers; freeze overnight., To serve, place about 1/2 cup brandy mixture in each glass; top with 1/2 cup soda.

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.

APRICOT BRANDY SLUSH

Steps:

• Bring 7 cups water to a boil in a large saucepan; add sugar and stir until dissolved, about 5 minutes. Remove from heat and cool syrup to room temperature, about 30 minutes.
• Bring 2 cups water to a boil in a small saucepan; remove from heat and add tea bags. Steep until water is room temperature, about 30 minutes. Remove and discard tea bags.
• Pour brewed tea over syrup. Add orange juice, lemonade, and apricot brandy; stir well to combine. Pour into a wide-mouth container. Freeze slush mixture for 3 days, stirring twice a day with a wooden spoon to achieve a slushy consistency.

APRICOT BRANDY SLUSH

Steps:

• Dissolve the sugar in the boiling water.
• Add all other ingredients.
• Mix and freeze.
• To serve, spoon some slush into a cup and add some Squirt or 7Up to your liking.
• Can also be served for breakfast with added orange juice or for evenings with added brandy.

CRANBERRY BRANDY SLUSH

Steps:

• In a plastic container, mix together cherry brandy, orange juice concentrate, lemonade concentrate, and cranberry juice. Freeze overnight.
• To serve, scoop desired amount of frozen mixture into a glass, and fill with lemon-lime soda.

BRANDY SLUSH II

Steps:

• In a large saucepan, boil the water. Stir in sugar until dissolved. Add tea bags, and let sit overnight at room temperature.
• In a large freezer proof container, combine mixture with orange juice concentrate, lemonade concentrate and apricot brandy. Cover tightly, and freeze, stirring every few hours, until frozen.

APRICOT BRANDY SLUSH

Steps:

• In 2 cups boiling water, add tea bags; set aside.
• In a large plastic container, combine 7 cups cold water, sugar, orange juice, lemonade and brandy.
• Add tea and freeze.
• Serve in a glass with any lemon-lime drink.
• Add a maraschino cherry for garnish.

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.

APRICOT BRANDY SLUSH RECIPE

Steps:

• 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.

BRANDY SLUSH OR APRICOT SLUSH

Steps:

• 1. Boil 7 cups of water and 2 cups of sugar in a large pot.
• 2. Remove from heat.
• 3. Add tea bags. Leave in pot until the liquid is a golden color.
• 4. Remove tea bags and add: orange and lemonade concentrate.
• 5. Add 2 more cups of water.
• 6. Add peach or apricot flavorred brandy.
• 7. Remove from heat and let cool.
• 8. Place in large plastic container.
• 9. Freeze 2 to 3 days.
• 10. When ready to serve, scoop ice mixture in glass. Add ginger ale. If you do not add ginger ale, it is still good.

BRANDY SLUSH

Steps:

• Place water and sugar in pan and boil until sugar is dissolved. Let cool. Add the remaining ingredients and mix well. Freeze. Mix 1/2 glass of slush with 1/2 glass of 7up or Ginger Ale.