Make-Ahead Lemonade Base and Strawberry-Lemonade Slush
SOURCE: Better Homes and Gardens, July 1993
Shared by Cate Vanicek

Lemonade Base
Makes about 5 cups of lemonade base

2 1/2 cups water
1 1/4 cups sugar
1/2 tsp finely shredded lemon peel
1 1/4 cups lemon juice

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.

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.

Strawberry-Lemonade Slush
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)