Prep Time
15 Mins
Other Time
4 Hours 35 Mins
Yield
Makes 19 cups
Photo: Jennifer Davick; Styling: Rose Nguyen

How to Make It

Step 1

Pour 2 cups boiling water over tea bags; cover and let steep 5 minutes. Remove and discard tea bags, squeezing gently.

Step 2

Stir together remaining 7 cups boiling water and 2 cups sugar in a Dutch oven, stirring until sugar is dissolved. Stir in tea mixture, orange juice concentrate, and next 3 ingredients. Let cool to room temperature (about 30 minutes). Divide mixture between 2 (1-gal.) zip-top plastic freezer bags; freeze 4 hours.

Step 3

Remove bags from freezer 30 minutes before serving. Squeeze 1 bag with hands to break mixture into chunks; pour into a pitcher, and stir in 2 bottles club soda until slushy. Repeat with remaining bag, if desired. Garnish, if desired.

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