Best Apricot Slush Recipes

APRICOT BRANDY SLUSH

Steps:

• 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.

APRICOT BRANDY SLUSH

Steps:

• Bring 7 cups water to a boil in a large saucepan; add sugar and stir until dissolved, about 5 minutes. Remove from heat and cool syrup to room temperature, about 30 minutes.
• Bring 2 cups water to a boil in a small saucepan; remove from heat and add tea bags. Steep until water is room temperature, about 30 minutes. Remove and discard tea bags.
• Pour brewed tea over syrup. Add orange juice, lemonade, and apricot brandy; stir well to combine. Pour into a wide-mouth container. Freeze slush mixture for 3 days, stirring twice a day with a wooden spoon to achieve a slushy consistency.

APRICOT BRANDY SLUSH

Steps:

• Dissolve the sugar in the boiling water.
• Add all other ingredients.
• Mix and freeze.
• To serve, spoon some slush into a cup and add some Squirt or 7Up to your liking.
• Can also be served for breakfast with added orange juice or for evenings with added brandy.

APRICOT BRANDY SLUSH

Steps:

• In 2 cups boiling water, add tea bags; set aside.
• In a large plastic container, combine 7 cups cold water, sugar, orange juice, lemonade and brandy.
• Add tea and freeze.
• Serve in a glass with any lemon-lime drink.
• Add a maraschino cherry for garnish.

APRICOT SLUSH

Steps:

• Mix pineapple juice, apricot nectar, vodka, apricot brandy, orange juice concentrate, and lemonade concentrate in a large pitcher or bowl.
• Store in freezer, stirring periodically, until a slushy consistency is achieved, 4 to 6 hours.
• Ladle slush into large glasses; top with lemon-lime soda to serve.

APRICOT BRANDY SLUSH RECIPE

Steps:

• Pour 2 c. boiling water over tea bags and steep for 20-30 minutes. Remove tea bags when tea is very strong and still warm. Put 1½ c. sugar into large mixing bowl. Pour warm tea over sugar and stir until dissolved. Add 7 c. warm water. Stir well. Add undiluted cans of OJ and lemonade. Add apricot brandy. Stir well. Add pineapple, if desired. Pour into freezing containers. Freeze for 10-12 hours. Remove from freezer 15 minutes before serving.

NON- ALCOHOLIC APRICOT SLUSH DRINK

Steps:

• Poor the apricot nectar into blender.
• Add the pineapple juice.
• Add the fresh lime juice and cherry syrup.
• Blend all together until slushy and pour into an attractive glass.

BRANDY SLUSH OR APRICOT SLUSH

Steps:

• 1. Boil 7 cups of water and 2 cups of sugar in a large pot.
• 2. Remove from heat.
• 3. Add tea bags. Leave in pot until the liquid is a golden color.
• 4. Remove tea bags and add: orange and lemonade concentrate.
• 5. Add 2 more cups of water.
• 6. Add peach or apricot flavorred brandy.
• 7. Remove from heat and let cool.
• 8. Place in large plastic container.
• 9. Freeze 2 to 3 days.
• 10. When ready to serve, scoop ice mixture in glass. Add ginger ale. If you do not add ginger ale, it is still good.

APRICOT SLUSH

Steps:

• 1. IN A 3 QUART PLASTIC FREEZER CONTAINER ,COMBINE APRICOT NECTAR, PINEAPPLE JUICE ,ORANGE JUICE AND LEMONADE. SEAL AND FREEZE AT LEAST 24 HRS OR UP TO 1 WEEK.
• 2. TO SERVE ,LET FROZEN MIXTURE STAND AT ROOM TEMPERATURE FOR 30 MIN.,SCRAPE INTO A SLUCH. FOR EACH SERVING, FILL A GLASS TWO-THIRDS FULL WITH SLUCH. CAREFULLY ADD GINGER ALE, STIRRING GENTLY TO MIX. GARNISH WITH APRICOT SLICE.