| 1 | For sugar syrup, in a medium saucepan heat and stir water and sugar over medium heat till sugar is dissolved. |
| 2 | Remove from heat and cool about 20 minutes. |
| 3 | Add lemon peel and lemon juice to the sugar syrup. |
| 4 | Pour into a covered jar and chill. |
| 5 | Store lemonade base in the refrigerator for up to 3 days. |
| 6 | Use to make the lemon sherbet float, the strawberry lemonade slush or the tropical lemon iced tea. |
| 7 | Makes about 5 cups of lemonade base. |
| 8 | 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. |
| 9 | Pour ?cup carbonated water over the sherbet. |
| 10 | Sprinkle with fresh raspberries or blueberries, if desired. |
| 11 | Serve immediately. |
| 12 | (187 calories) strawberry-lemonade slush (two summer-fresh tastes in one--): for each serving, in a blender container combine ?cup fresh or frozen unsweetened strawberries, 1/3 cup make-ahead lemonade base, and 1 tablespoon sugar. |
| 13 | Blend till smooth. |
| 14 | With blender running, add about 1 cup ice cubes, one at a time, through opening in lid till strawberry mixture becomes slushy. |
| 15 | Pour into a tall glass. |
| 16 | Garnish slush with a fresh strawberry half, if desired. |
| 17 | Serve immediately. |
| 18 | (198 calories) "better homes and gardens", july 1993 |
