I need to pre-make a substantial amount of Guacomole for a party but don't want it to turn ugly brown before I serve it. I would like to make it in the morning and then serve it in the late evening. Any suggestions on what to do? Does just sprinkling with lime before putting in fridge work? Or can I make it and freeze it and then thaw as needed? Or has anyone tried that powder Fresh Fruit? Thanks in advance.