SYRUP MIXTURE:

2 c. boiling water
1 c. sugar
4 tea bags

JUICE MIXTURE:

12 oz. frozen orange juice concentrate
12 oz. frozen lemonade concentrate
7 c. water
2 c. apricot brandy

Prepare syrup by adding sugar to boiling water stirring to dissolve. Add tea bags and continue to boil for about 3 minutes. Remove and discard tea bags. Combine juice, water and brandy. Add this mixture to the syrup mixture. Freeze until firm. To serve; scoop slush into chilled glasses with ice cream dipper. Pour lemon-lime soda over slush to fill glass.