Brandy Sour Slush

Directions

1. 1
   Pour 2 cups of boiling water over tea bags; cover and let steep 5 minutes.
2. 2
   Remove and discard tea bags, squeezing gently.
3. 3
   Stir in 2 cups of sugar until dissolved.
4. 4
   Stir together remaining 7 cups chilled water and 1 1/2 cups of sugar in a Dutch oven, stirring until sugar is dissolved.
5. 5
   Stir in tea mixture, orange juice concentrate, and next 3 ingredients.
6. 6
   Let cool to room temperature (about 30 minutes).
7. 7
   Divide mixture between two (1 gallon) zip-lock plastic freezer bags.
8. 8
   Freeze for at least 4 hours.
9. 9
   Remove bags from freezer 30 minutes before serving.
10. 10
    Squeeze 1 bag with hands to break mixture into chunks; Spoon into glasses and pour chilled champagne into each glass to fill.
11. 11
    Garnish with lime slices.
12. 12
    You can substitue 1 1/2 cups of Splenda for the sugar.
13. 13
    You can't tell the difference!
14. 14
    Just stir the Splenda into the 2 cups of tea and add 7 cups of chilled water and proceed with the recipe!