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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