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Brandied Slush

Holidaycooking's picture
  Water 250 Milliliter (1 Cup)
  Tea bags 2
  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.
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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