Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

For a refreshing glass of
Old-fashioned lemonade, in a
Tall glass stir together 1/2
Cup of the Make-Ahead
Lemonade Base and 1/2 cup
Cold water. Add ice cubes
And serve.

-----------------------LEMONADE-BASE----------------------------
2 1/2 c Water
1 1/4 c Sugar
1/2 ts Finely shredded lemon peel
1 1/4 c Lemon juice

For a refreshing glass of Old-fashioned lemonade, in a Tall glass stir
together 1/2 Cup of the Make-Ahead Lemonade Base and 1/2 cup Cold
water. Add ice cubes And serve. 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) ~--

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