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In a large pot, bring water and sugar to boil, whisking to dissolve sugar. Remove from heat and add tea bags. Steep according to package instructions, or for three to four minutes, before removing tea bags and discarding. Let tea cool slightly before pouring into ice cream pail.
Stir in the orange juice concentrate, lemonade concentrate, and brandy. Mix to combine.
Cover pail with lid and freeze for 12 hours, or overnight.
When ready to serve, fill a glass halfway with slush, top with lemon-lime soda and garnish with fruit, if desired.