INGREDIENTS

INSTRUCTIONS

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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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