Make the sweet tea base. In a large pot, bring the water and sugar to a low boil, whisking to dissolve the sugar completely. Remove from the heat and add the tea bags. Let them steep 5-10 minutes, then remove and discard the tea bags. Allow the tea mixture to cool to room temperature.
8 Cups water, 1 + ½ Cups granulated sugar, 4 black tea bags
Transfer to your freezing container and add the concentrates and brandy. Pour the cooled tea mixture into a large ice cream pail. Stir in the thawed orange juice concentrate, lemonade concentrate, and brandy. Mix everything together until well combined.
Freeze overnight. Cover the pail with its lid and place in the freezer for at least 12 hours or overnight. The mixture will freeze into a slushy consistency (not completely solid).
Scoop and serve with soda. When ready to serve, scoop the frozen slush into a glass until it's about ½ - ⅔ full. Top with lemon-lime soda and give it a gentle stir.