Make the tea. Bring 2 cups of water to a boil. Place 6 teabag in the water and steep. Allow to cool.
Make simple syrup. Add sugar to a large pot. Add 7 cups of water. Bring to a boil and boil for 1 minute. Cool.
Combine the ingredients. In a clean, empty ice cream pail, add simple syrup, tea, lemonade concentrate, orange juice concentrate, and brandy. Stir then cover.
Freeze. Allow the slush to freeze for 24-48 hours. It won't freeze solid due to the alcohol.
Serve. To serve, scoop slush into a glass leaving room to add soda. Top with Sprite, 7-up, or 50/50. Serve with a drink straw.
Pure, distilled brandy, is considered gluten-free. Always lookout for hidden gluten in cognacs that add flavorings or other additives after distillation. There is also a risk for gluten cross-contact in facilities that process products containing wheat, barley, or rye.