Uploaded July 2021 | Updated September 2026, 16 hours ago
Lemonade is more than just lemon juice and sugar, as anyone who has mixed the two has learned. A good glass of lemonade should be refreshing without being cloying. But of course everyone’s tastes are different. Also, storing a large amount of dilute solution is impractical. So we suggest making and storing a lemonade concentrate, which can be blended with water from 1:2 to 1:4 depending on your taste and requirements. Since it can be extended with so much additional volume, it is an excellent mixer for cocktails, as well.
The real secret of excellent lemonade is the use of lemon zest. The zest has most of the aroma, so without it the drink is sour and sweet but not especially lemony. Use a grater or a zester to remove the zest from the lemons before juicing them, then add it to the syrup once it comes off the heat, and let it sit to cool before straining the lemon syrup off the zest.
For a glass of lemonade, add water, sparkling water, and possibly the liquor of your choice to a glass with some of the concentrate. It’s very strong, so add at least double its volume in other things such as water or pureed fruit – strawberry is a personal favorite.
Makes enough for 12 people, about 3 cups of concentrate.
Equipment:
• small saucepan for boiling syrup
• large nonreactive mixing bowl
• strainer
• citrus reamer (optional)
Ingredients:
5-6 ea lemons zest and juice
1 cup white sugar
1 cup water
Strawberry lemonade:
2 oz lemonade concentrate
2 oz frozen strawberries puree w/ other ingredients
2-4 oz water
Procedure:
1. Place white sugar into the small saucepan, then pour in the water around the edge to ensure no crystals are clinging.
2. Bring the sugar and water to a boil.
3. Meanwhile, zest and juice all the lemons.
4. When the water and sugar boil, turn off the heat and move the pan from the element, then add the zest of the lemons.
5. Cover the juice and refrigerate it.
6. Allow the syrup to cool and then strain the lemon syrup into the lemon juice and combine them well: this is the lemonade concentrate.
7. To make strawberry lemonade, combine 1 part concentrate with 1 part frozen strawberries and 1-2 parts water, and puree into a delicious foamy strawberry concoction.
Music: bensound.com/royalty-free-music
Lemonade is more than just lemon juice and sugar, as anyone who has mixed the two has learned. A good glass of lemonade should be refreshing without being cloying. But of course everyone’s tastes are different. Also, storing a large amount of dilute solution is impractical. So we suggest making and storing a lemonade concentrate, which can be blended with water from 1:2 to 1:4 depending on your taste and requirements. Since it can be extended with so much additional volume, it is an excellent mixer for cocktails, as well.
The real secret of excellent lemonade is the use of lemon zest. The zest has most of the aroma, so without it the drink is sour and sweet but not especially lemony. Use a grater or a zester to remove the zest from the lemons before juicing them, then add it to the syrup once it comes off the heat, and let it sit to cool before straining the lemon syrup off the zest.
For a glass of lemonade, add water, sparkling water, and possibly the liquor of your choice to a glass with some of the concentrate. It’s very strong, so add at least double its volume in other things such as water or pureed fruit – strawberry is a personal favorite.
Makes enough for 12 people, about 3 cups of concentrate.
Equipment:
• small saucepan for boiling syrup
• large nonreactive mixing bowl
• strainer
• citrus reamer (optional)
Ingredients:
5-6 ea lemons zest and juice
1 cup white sugar
1 cup water
Strawberry lemonade:
2 oz lemonade concentrate
2 oz frozen strawberries puree w/ other ingredients
2-4 oz water
Procedure:
1. Place white sugar into the small saucepan, then pour in the water around the edge to ensure no crystals are clinging.
2. Bring the sugar and water to a boil.
3. Meanwhile, zest and juice all the lemons.
4. When the water and sugar boil, turn off the heat and move the pan from the element, then add the zest of the lemons.
5. Cover the juice and refrigerate it.
6. Allow the syrup to cool and then strain the lemon syrup into the lemon juice and combine them well: this is the lemonade concentrate.
7. To make strawberry lemonade, combine 1 part concentrate with 1 part frozen strawberries and 1-2 parts water, and puree into a delicious foamy strawberry concoction.
Music: bensound.com/royalty-free-music
