I have been making a days worth in advance and keeping it in the fridge. It works fine as a like it cold. I simply put it in a thermos and carry it with me.

Tony

Hey!
It is a lot more convenient to make a lot ahead of time. However, I gleaned from the book (and previous knowledge) that part of the reason this works is because of the enzymes in the FRESH lemon juice. They begin dissipating the moment something is juiced. So, i figure if you have to make it all ahead of time, then it won't be a huge problem. What I do is mix all the water, syrup, and cayenne in a big container, and then when I'm ready, I just juice half a lemon on my hand juicer when I pour a glass. I, too, will make it ahead of time if I'm going to be gone though. Okay, so I'm talking tons here :o) the point: Just try to keep it as fresh as possible for best benefits. :o) Enjoy!
englander
P.S. Oh, and this morning I discoverd it is really good warm. (I heated up the water first --not too hot, again, it kills enzymes-- then added the ingredients) it made me happy, almost like real food comfort ;o) hee hee hee