Sure to become a favorite. Apricot-colored slush with a milk, refreshing flavor.

2 cups boiling water
4 orange pekoe tea bags
7 cups water
1 cup granulated sugar
2 cups apricot (or peach) brandy (16oz)
12 1/2oz can of frozen concentrated lemonade, thawed
12 1/2oz can of frozen concentrated orange juice, thawed
12 cups ginger ale
Serves 20
Pour boiling water into extra-large heatproof bowl.
Add tea bags.
Let steep for 10 minutes.
Squeeze and discard tea bags.
Combine water and sugar in large saucepan.
Bring to a boil on medium.
Boil for about 1 minute, stirring occasionally, until sugar is dissolved.
Remove from heat.
Add to tea.
Add brandy and concentrated lemonade and orange juice.
Stir well.
Pour into large plastic container with tight-fitting lid (one 16 cup, 4L, ice cream pail works well).
Freeze until firm.
Makes about 14 cups slush.
Scoop slush into chilled large glasses until 2/3 full.
Fill each with about 2/3 cup ginger ale.
Serve with a straw and spoon.