In medium saucepan, stir together, 2 cups water and 1 1/2 cups sugar.

Heat mixture over medium high heat until sugar is dissolved and mixture comes to a boil. Remove from heat and add 4 tea bags. Allow tea bags to seep for 10 minutes.

Remove tea bag transfer mixture to a large mixing bowl; add thawed lemonade and grape juice, stirring until dissolved. Stir in blackberry brandy and 7 cups water.

Freeze in plastic container for 24 hours or longer. Scoop out with an ice cream scoop into a tall glass, drizzle with Elderflower Syrup, optional. Add 7-up and stir. Garnish with fresh blackberries.