Apricot Brandy Slush

Ingredients:

• 9 c. boiling water, divided
• 4 tea bags
• 2 c. sugar
• 1 (12 oz.) can frozen orange juice concentrate, thawed
• 1 (12 oz.) can frozen lemonade concentrate, thawed
• 2 c. apricot brandy
• 4 (10 oz.) bottles ginger ale

Makes:

19 cups

Directions:

Pour 2 cups boiling water over tea bags; cover and steep 5 minutes. Remove tea bags. Stir remaining 7 cups boiling water and sugar until sugar dissolves; stir in orange juice concentrate, lemonade concentrate, brandy and tea. Pour mixture in freezer bags and freeze. Remove from freezer 30 minutes before serving. Break into chunks and place into punch bowl or serving bowl; add 4 bottles ginger ale. Stir until slushy.

Can refreeze.