Remove the frozen orange juice and lemonade concentrates from the freezer and let them thaw at room temperature for 5 to 10 minutes.

Brew two cups of strong black or herbal tea, then let it cool to room temperature or chill in the refrigerator.

Pour six cups of cold water into the 9 by 13-inch pan, add the thawed orange juice and lemonade concentrates, and stir vigorously for 2 to 3 minutes until smooth.

Add two cups of brandy and two cups of cooled brewed tea to the pan and stir for one more minute to combine.

Stir in one teaspoon of vanilla extract and a pinch of salt until evenly distributed.

Cover the pan loosely and place it on a level shelf in the freezer. Freeze undisturbed for 4 hours.

After 4 hours, remove the pan from the freezer and stir thoroughly to break up ice crystals.

Return the pan to the freezer and freeze for an additional 4 to 8 hours, or overnight, until it reaches a thick slushy consistency.

Optional: Stir again 30 minutes before serving for a softer texture, then scoop and serve directly from the freezer.