Tuesday, June 1, 2010

Brandy Slush Season

I remember being served these while I played in the kiddie pool at my great aunt & uncles house in the 70s. I was 5 or 6? It was the seventies, I probably slept on my tummy through my whole infancy, I never wore a seat belt or sat in a car seat, I spent many nights sitting on a bar stool at the American Legion where my mom tended bar a couple nights a week, and I drank brandy slushes in the summer. Not saying that I'm advocating for any of that, just sayin'. Now Micheal and I make them a few times a year when it gets hot out. They are a great hot weather drink. I thought I'd share the recipe. Please note you should make this at least 24 hours before you want to serve it to ensure it is frozen.

Brandy Slush

4 tea bags
2 C sugar
1 lg. can frozen orange juice, thawed
1 lg. can frozen lemonade, thawed
2 C brandy
Club soda or tonic water, chilled (we like club soda best)

1) In large pot, boil 7 C water. Add sugar and simmer for 2 minutes until all sugar is dissolved. Remove from heat and let cool to room temperature.
2) To a separate pot, boil 2 C water, remove from heat and add 4 tea bags. Remove from heat and let cool to room temperature, squeeze out tea bags.
 3) When the above mixtures are cooled, add all liquids (EXCEPT club soda) to an ice cream bucket that has a tight sealing lid and mix well. Place in freezer and stir mixture about halfway through freezing time (8-12 hours). The brandy will keep the mixture from freezing solid.
4) Stir again before serving. Fill about 1/2+ of your cup with the slush mixture and the rest with club soda. Stir.
5) And enjoy! They are delicious! (Keeps indefinitely in your freezer, just don't run out of club soda!)