In a small saucepan, bring 1 cup of the water just to a boil. Remove from heat, add the 2 black tea bags, and steep for about 5 minutes until strong but not bitter. Remove and gently squeeze the tea bags over the pan.

While the tea is still warm, stir in the granulated sugar until completely dissolved. Set aside to cool slightly; lukewarm is fine so it doesn’t fully melt the juice concentrates.

In a large bowl or pitcher, combine the orange juice concentrate and lemonade concentrate. Add the remaining 1 cup water plus 3 cups cold water and stir until the concentrates are fully dissolved.

Stir in the brandy, then add the cooled tea-sugar mixture. Mix thoroughly until everything is well combined. Remember it will taste less sweet once frozen and diluted with soda.

Pour the mixture into a large freezer-safe container with a lid, leaving some headspace for expansion. A shallow, wide container makes scooping easier.

Freeze for at least 8 hours or overnight, preferably 24 hours, until firm but scoopable. The alcohol will keep it from freezing rock-solid.

To serve, scoop about 1/2 to 3/4 cup frozen brandy slush into a glass. Top with about 1/2 to 1 cup chilled lemon-lime soda, depending on how strong you like it. Stir gently to combine.

Garnish each glass with orange or lemon slices, a maraschino cherry, and/or a sprig of fresh mint if desired. Serve immediately with a straw or long spoon.