Make ahead Lemonade Base and Fruit Variations

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. To serve, stir together 1/2 Cup of the lemonade base and 1/2 cup cold water in a tall glass. Add ice cubes And serve. Variations: Lemon Sherbet Float: 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. Strawberry-Lemonade Slush: In a blender container combine 1/2 cup fresh or frozen unsweetened strawberries, 1/3 cup 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.