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Make-ahead Lemonade Base & Fruit Variations

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      Title: MAKE-AHEAD LEMONADE BASE & FRUIT VARIATIONS
 Categories: Beverages, Fruits
      Yield: 1 Servings
 
  2 1/2 c  Water
  1 1/4 c  Sugar
    1/2 ts Finely shredded lemon peel
  1 1/4 c  Lemon juice
 
  For sugar syrup, in a medium saucepan heat and stir water and sugar
  over medium heat till sugar is dissolved. Remove from heat and cool
  about 20 minutes.
  
  Add lemon peel and lemon juice to the sugar syrup. Pour into a
  covered jar and chill.  Store lemonade base in the refrigerator for
  up to 3 days. Use to make the Lemon Sherbet Float, the Strawberry
  lemonade slush or the Tropical Lemon Iced Tea.  Makes about 5 cups of
  lemonade base.
  
  LEMON SHERBET FLOAT (Sippable sherbet with a sweet and tangy lemon
  taste--): For each serving, place 1 or 2 small scoops lemon sherbet
  in a tall glass.  Pour 1/2 cup carbonated water over the sherbet.
  Sprinkle with fresh raspberries or blueberries, if desired.  Serve
  immediately. (187 calories)
  
  STRAWBERRY-LEMONADE SLUSH (Two summer-fresh tastes in one--): For each
  serving, in a blender container combine 1/2 cup fresh or frozen
  unsweetened strawberries, 1/3 cup Make-Ahead Lemonade Base, and 1
  tablespoon sugar.
  
  Blend till smooth.  With blender running, add about 1 cup ice cubes,
  one at a time, through opening in lid till strawberry mixture becomes
  slushy. Pour into a tall glass. Garnish slush with a fresh strawberry
  half, if desired. Serve immediately.  (198 calories)
  
  "Better Homes and Gardens", July 1993 Posted by Cate Vanicek
 
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