|Water||250 Milliliter (1 Cup)|
|Hawaiian punch||500 Milliliter (2 Cups)|
|Lemon||1 , quartered and seeded|
|Sugar||150 Milliliter (2/3 Cup)|
|Brandy/Club soda||250 Milliliter (1 Cup)|
Heat water to a boil and add tea bags.
Let steep for 5 minutes and remove bags.
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.