Three Cheers for Lemonade
Lemonade Base
Makes about 5 cups lemonade base.
For full-flavored old-fashioned lemonade, stir ½ cup of the base and ½ cup cold water together in a tall glass. Serve with ice cubes.
2- ½ cups water
1- ¼ cups sugar
½ teaspoon finely shredded lemon peel
1- ¼ 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 jar, cover, and chill. Store lemonade base in the refrigerator for up to 3 days. Use to make Lemon Sherbet Float, Strawberry-Lemonade Slush, or Tropical Lemon Iced Tea.
Lemon Sherbet Float
Makes 1 serving.
Lemon sherbet reinforces the flavor of the lemonade base and adds sweet frostiness.
1 or 2 scoops lemon sherbet
½ cup Make-Ahead Lemonade Base
½ cup carbonated water
Raspberries or Blueberries (optional)
Scoop lemon sherbet into a tall glass. Pour Lemonade Base and carbonated water over the sherbet. Garnish with raspberries or blueberries, if desired.
Strawberry-Lemonade Slush
Makes 1 serving.
½ cup fresh or frozen unsweetened strawberries
1/3 cup Make-Ahead Lemonade Base
1 Tbsp. sugar
1 cup ice cubes
Fresh strawberry half (optional)
In a blender container combine the ½ cup strawberries, Lemonade Base, and sugar. Blend till smooth. With blender running, add ice cubes, one at a time, through opening in lid till strawberry mixture becomes slushy. Pour into a tall glass. If desired, garnish slush with a fresh strawberry half. Serve immediately.
Tropical Lemon Iced Tea
Makes 1 serving.
A jiffy treat with Make-Ahead Lemonade Base and off-the-shelf ingredients.
¼ cup Make-Ahead Lemonade Base
¼ cup orange juice
2 tsp. instant tea powder
Ice
½ of a 12-ounce can lemon-lime carbonated beverage
Orange or lemon wedge (optional)
In a tall glass combine Make-Ahead Lemonade Base, orange juice, and tea powder. Add some ice and the lemon-lime carbonated beverage. Garnish with orange or lemon wedge, if desired.
Lemonade Base
Makes about 5 cups lemonade base.
For full-flavored old-fashioned lemonade, stir ½ cup of the base and ½ cup cold water together in a tall glass. Serve with ice cubes.
2- ½ cups water
1- ¼ cups sugar
½ teaspoon finely shredded lemon peel
1- ¼ 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 jar, cover, and chill. Store lemonade base in the refrigerator for up to 3 days. Use to make Lemon Sherbet Float, Strawberry-Lemonade Slush, or Tropical Lemon Iced Tea.
Lemon Sherbet Float
Makes 1 serving.
Lemon sherbet reinforces the flavor of the lemonade base and adds sweet frostiness.
1 or 2 scoops lemon sherbet
½ cup Make-Ahead Lemonade Base
½ cup carbonated water
Raspberries or Blueberries (optional)
Scoop lemon sherbet into a tall glass. Pour Lemonade Base and carbonated water over the sherbet. Garnish with raspberries or blueberries, if desired.
Strawberry-Lemonade Slush
Makes 1 serving.
½ cup fresh or frozen unsweetened strawberries
1/3 cup Make-Ahead Lemonade Base
1 Tbsp. sugar
1 cup ice cubes
Fresh strawberry half (optional)
In a blender container combine the ½ cup strawberries, Lemonade Base, and sugar. Blend till smooth. With blender running, add ice cubes, one at a time, through opening in lid till strawberry mixture becomes slushy. Pour into a tall glass. If desired, garnish slush with a fresh strawberry half. Serve immediately.
Tropical Lemon Iced Tea
Makes 1 serving.
A jiffy treat with Make-Ahead Lemonade Base and off-the-shelf ingredients.
¼ cup Make-Ahead Lemonade Base
¼ cup orange juice
2 tsp. instant tea powder
Ice
½ of a 12-ounce can lemon-lime carbonated beverage
Orange or lemon wedge (optional)
In a tall glass combine Make-Ahead Lemonade Base, orange juice, and tea powder. Add some ice and the lemon-lime carbonated beverage. Garnish with orange or lemon wedge, if desired.
