Apricot Brandy Slush Recipe
Apricot Brandy Slush Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
While spending the summer in New Mexico, we tasted this refreshing tea beverage like this with a golden color and something borrowed from the cocktail world: apricot brandy.—Shirley Miller, Williamsport, PA
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 4-1/2 cups water, divided
  • 2 tea bags
  • 1 cup sugar
  • 1 cup apricot brandy
  • 3/4 cup thawed orange juice concentrate
  • 3/4 cup thawed lemonade concentrate
  • EACH SERVING:
  • 1/4 cup lemon-lime soda

Directions

In a large saucepan, bring 1 cup water to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in sugar until dissolved. Cool.
Stir in apricot brandy, juice concentrates and remaining water. Transfer to a 2-qt. freezer container. Freeze, covered, 6 hours or overnight.
For each serving, scoop 3/4 cup slush into a rocks glass. Pour soda into glass. Serve immediately. Yield: 8 servings (6-1/2 cups slush mix).
Originally published as Apricot Brandy Slush in Breakfast & Brunch Bookazine 2015, p86

Nutritional Facts

1 serving: 278 calories, 0 fat (0 saturated fat), 0 cholesterol, 10mg sodium, 54g carbohydrate (51g sugars, 0 fiber), 1g protein.

  • 4-1/2 cups water, divided
  • 2 tea bags
  • 1 cup sugar
  • 1 cup apricot brandy
  • 3/4 cup thawed orange juice concentrate
  • 3/4 cup thawed lemonade concentrate
  • EACH SERVING:
  • 1/4 cup lemon-lime soda
  1. In a large saucepan, bring 1 cup water to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in sugar until dissolved. Cool.
  2. Stir in apricot brandy, juice concentrates and remaining water. Transfer to a 2-qt. freezer container. Freeze, covered, 6 hours or overnight.
  3. For each serving, scoop 3/4 cup slush into a rocks glass. Pour soda into glass. Serve immediately. Yield: 8 servings (6-1/2 cups slush mix).
Originally published as Apricot Brandy Slush in Breakfast & Brunch Bookazine 2015, p86

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