Apricot Brandy Slush Recipe How to Make It
Brandy slush pairs perfectly with light and refreshing summer foods like grilled chicken or fish, fresh salads, and grilled vegetables. For dessert, serve it with a fresh fruit salad or sorbet for a truly refreshing meal. In conclusion, this brandy slush recipe without tea is just what you need for a summer party or a relaxing day on the porch.
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Add tea bags and steep 3 to 5 minutes. Discard bags and stir in sugar until dissolved. In a 1 gallon plastic ice cream pail or other container, combine remaining 5 cups water, sweetened tea, both frozen juice concentrates, and brandy. Freeze at least 8 hours or overnight. To serve, add ½ cup Brandy Slush to a glass.
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In a medium saucepan, combine sugar, 3 cups water, and tea bags. Bring to a boil, then simmer for 5 minutes. Remove from heat and let cool. In a large bowl or pitcher, stir together cooled sugar syrup, orange juice concentrate, lemonade concentrate, brandy, and 7 cups water.
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Add orange juice, lemonade, grapefruit juice and brandy. Stir. Pour mixture into a large ice cream bucket or a large plastic container. COVER. Place in the freezer for at least 4 hours or for best results overnight. Once frozen, use an ice cream scoop and scoop into glasses. Top with a sliced orange and a cherry or two!
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Meanwhile, place remaining 3 cups boiling water in a 9x13-inch pan. Stir in sugar until dissolved. Stir in brandy, lemonade concentrate, and orange juice concentrate until combined. Remove tea bags and stir tea into brandy mixture. Freeze 8 hours to overnight. To serve, scoop desired amount into a glass. Fill the glass with lemon-lime soda; stir.
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Step 3: Serving the Brandy Slush. When you're ready to serve the brandy slush, remove the container from the freezer. Use a fork to scrape the frozen mixture, creating a slushy texture. Scoop the slush into glasses and top each glass with a splash of lemon-lime soda. Garnish with a slice of orange or lemon, if desired.
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If you like a Wisconsin Brandy Slush, we think you'll love this recipe too. Mix it together with some apple martini mix and some scrumptious Pear and Apple flavored Gloe Aloe Vera, Fuji Apple and Pear sparkling water. Pour it over crushed ice for a tasty treat that is fruity, sweet, tart, and altogether delightful.
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The slush itself is made with brandy, sugar, water and usually tea, and then a combination of juice concentrates, usually orange juice and lemonade.. Those without a sweet tooth can opt for seltzer water or club soda. "It's a pretty forgiving cocktail recipe," says Brendan Cleary, bar. "I could see the brandy slush as an evolution.
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Lemon-lime soda. In large saucepan heat 7 cups water. Stir in sugar, set aside to cool. Heat remaining 2 cups of water to boiling. In bowl steep tea bags in heated water according to directions.
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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.
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Place 3 cups of water in a medium saucepan and turn the heat to high. Add sugar and stir until fully dissolved. Remove from heat and let cool down. 4 cups water, 1 cup sugar. Heat one cup of water to boiling (I microwave in a Pyrex measuring cup) and then add the tea bags to the water.
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Instructions. Boil 5 cups of water, then stir three cups of the water with sugar until dissolved and let tea bags steep in remaining two cups for 10 minutes. (make sure all of the sugar dissolves or the brandy slush will taste grainy) Discard tea bags, and combine tea with the sugar water in a large bowl and add lemonade concentrate, orange.
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Steep the tea bags in 4 cups of boiling water for 10 minutes. Dissolve the sugar with the remaining 1 cup water in a 9X13" baking dish or other oblong baking dish or casserole dish (see note). Stir in the lemon juice and orange juice concentrate. Add the tea and brandy and stir until everything is dissolved and well mixed.
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Make simple syrup. Add sugar to a large pot. Add 7 cups of water. Bring to a boil and boil for 1 minute. Cool. 2 cups sugar, 9 cups water, divided. Combine the ingredients. In a clean, empty ice cream pail, add simple syrup, tea, lemonade concentrate, orange juice concentrate, and brandy.
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Let tea cool slightly before pouring into ice cream pail. Stir in the orange juice concentrate, lemonade concentrate, and brandy. Mix to combine. Cover pail with lid and freeze for 12 hours, or overnight. When ready to serve, fill a glass halfway with slush, top with lemon-lime soda and garnish with fruit, if desired.
