When using lemonade in a scone recipe what function is it actually doing? Is it the sugar for sweetness or do the bubbles fluff up the scones? The reason I ask is because i might try making some today but want to keep the lemonade in the fridge for a couple of days and then make some more... I know it's a bit over the top worrying about wasting a $1 bottle of lemonade but I wont drink the stuff so would rather not waste it if it can be used in scones again if it's a little flat.