Brandied Slush Recipe
Ingredients
1 cup (250 ml) water
2 tea bags
2 cups (500 ml) Hawaiian punch
1 lemon, quartered and seeded
2/3 cup (150 ml) sugar
1 cup (250 ml) brandy Club soda
Directions
Heat water to a boil and add tea bags.
Let steep for 5 minutes and remove bags.
Assemble Blender.
Pour tea and remaining ingredients except brandy and club soda into blender container.
Cover and process at CHOP until lemon is very finely chopped.
Pour into a 1 1/2-quart (1.5 liter) freezer container; stir in brandy.
Cover and freeze for 3 to 4 days, or until sherbet consistency.
Let steep for 5 minutes and remove bags.
Assemble Blender.
Pour tea and remaining ingredients except brandy and club soda into blender container.
Cover and process at CHOP until lemon is very finely chopped.
Pour into a 1 1/2-quart (1.5 liter) freezer container; stir in brandy.
Cover and freeze for 3 to 4 days, or until sherbet consistency.
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