Brandy slush is a traditionally Christmas alcohol mixer in Wisconsin. And it is just not even right if it’s not frozen in an ice cream pail.
I can’t wrap my head around it- it’s 10ºF outside and we’re drinking a frozen drink. I personally prefer a brandy slush on a hot summer day, but as a tradition, I guess I’ll have a glass.
Many recipes I’ve found have a simple syrup in the slush. I have always found it to be too sweet. So, I decided to make it without added sugar, just the juice concentrates, which are sweet enough without adding more sugar.
For the next Christmas party, gather these ingredients, freeze it up, and share amongst friends.
Print Recipe
Brandy Slush
Ingredients
- 5 bags Black tea
- 7 cups Water
- 1 can Frozen Lemonade concentrate
- 1 can Frozen Orange juice concentrate
- 3 cups Brandy
- Grapefruit soda (ex: 50/50, fresca, squirt)
Instructions
- Thaw the lemonade and orange juice concentrate. Once thawed, pour into a clean, empty ice cream pail.
- In a medium saucepan, boil 5 cups of water over high heat. Once the water is boiling, turn off the heat and add the tea bags to steep and cool. Discard tea bags.
- Add 2 cups of water along with the 5 cups of black tea to the ice cream pail.
- Pour brandy into the pail and stir to combine all the ingredients.
- Freeze for 24 hours.
- To serve, scoop slush into a glass about 2/3 full. Top off with soda and stir to combine.
