Lemonade Concentrate
List of Ingredients
2 C (500ml) Freshly Squeezed Lemon Juice (12-18 lemons)
2 C (400g) Sugar
2 C (500ml) Water Recipe
Using a zester or very sharp paring knife, remove strips of zest from the lemons. Reserve.
In a covered medium saucepan, bring the sugar and water to a boil. Boil for about 5 minutes to completely dissolve the sugar.
Remove the simple syrup from the heat, and then immediately plunge the lemon zest into it.
Cover the sauce pan, and allow the syrup and zest to steep for 5 to 10 minutes.
Strain out the zest and discard. The syrup will be a beautiful, intense yellow color.
Allow the simple syrup to cool completely at room temperature before stirring the lemon juice into it.
You can store the lemonade concentrate in the fridge in a covered container for up to 10 days.
I like to cook the simple syrup longer until the syrup is much thicker. Then continue with the recipe. This takes a bit longer but gets me a much thicker concentrate which is great for freezing. I freeze the concentrate in a square freezer container.
To make all the concentrate, add 1 1/2 to 2 1/2 quarts of cold water to the concentrate. Start with 1 1/2 quarts and work your way up. If you are using a thicker concentrate, I still suggest you start at 1 1/2 quarts and
continue to add water until you reach the desired taste.
To make just a glass or two as needed, put some ice in a tall glass and fill with water 3/5's of the way, top off with the concentrate. Give it a quick stir and enjoy!
NOTE: You will want to zest about 10 of the lemons before juicing.
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