Categories: Beverages, Fruits 
      Yield: 1 servings 
  
           For a refreshing glass of                Lemonade Base and 1/2 cup 
           Old-fashioned lemonade, in a             Cold water.  Add ice cubes 
           Tall glass stir together 1/2             And serve. 
           Cup of the Make-Ahead          
 
-------------------------------LEMONADE-BASE------------------------------- 
  2 1/2 c  Water                             1/2 ts Finely shredded lemon peel 
  1 1/4 c  Sugar                           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) 
   
  SOURCE: BETTER HOMES AND GARDENS, July 1993 
   
  Shared by Cate Vanicek