0.5 cup (120 ml) tea infusion (strongly brewed black tea, cooled)
0.5 cup (120 ml) lemon juice
0.25 cup (60 ml) brandy
0.25 cup (60 ml) Curaçao
Instructions
1. Make the syrup: combine water and 2 cups (400 g) sugar in a medium saucepan over medium heat. Stir until the sugar fully dissolves, 3-5 min, until the liquid is clear with no visible granules. Remove from heat and let cool to room temperature, about 30 min.
2. Combine the cooled syrup with the orange juice, lemon juice, and tea infusion. Stir to blend.
3. Pour the mixture into the canister of an ice cream freezer and churn according to the manufacturer's instructions until the mixture reaches a slushy, semi-frozen consistency (a 'mush') — approximately 15-25 min, until the paddle meets noticeable resistance and the mixture holds its shape briefly when a spoon is drawn through it but still flows slowly.
4. Add the brandy and Curaçao to the semi-frozen mush and continue churning for an additional 5-10 min, until the punch is uniformly incorporated, slightly thickened, and spoonable but not fully firm.
5. Serve immediately in chilled frappé glasses (small stemmed glasses or punch cups, approximately 4-6 oz / 120-180 ml capacity). If the mixture softens too quickly, return the canister to the ice and salt packing for 5-10 min before serving.
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