This recipe is the basis of many of the frozen desserts in this book. It’s easy to make, and you can cover and keep it in the refrigerator for up to three months. We also use it to sweeten iced tea, limeade and lemonade. For a less sweet version, decrease the sugar to 1 cup (250 mL); see Tip, left. Double the recipe to make a larger quantity if you plan to make lots of ice cream or ices in the next couple of months.