Make-Ahead Lemonade Base And Fruit Variations Recipe

Step 1

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.

Step 2

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)


Shared by Cate Vanicek

Things You'll Need

  • 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.
  • 2 1/2c Water
  • 1 1/4c Sugar
  • 1/2ts Finely shredded lemon peel
  • 1 1/4c Lemon juice

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