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Homemade Lemonade Concentrate
These easy recipes bring the ease of mixing frozen lemonade concentrate with water but tastes like freshly made, homemade lemonade!
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How to Make It
Ingredients
- 1 cup sugar or ⅔ cup maple syrup or ⅔ cup liquid honey
- Zest of 1 lemon, peeled in strips
- 1¼ cup fresh lemon juice, about 8 lemons
- ½ cup water
Instructions
- Place a fine mesh sieve over a large measuring jug. Line with cheesecloth, if desired, and set aside.
- Add all ingredients to a blender jug. Blend until smooth, approximately 1 minute.
- Strain into measuring jug. Discard any pulp in the strainer. Transfer concentrate to an airtight jar and chill at least 30 minutes or up to 1 week. Alternatively, concentrate can be frozen in an airtight container with at least 1-inch headspace.
- To serve, stir concentrate, then combine 1 part concentrate with 2 parts water. Pour over ice. If making a whole jug, combine concentrate with 5 cups water, then top with ice. Stir to combine.
How to Store It
Homemade lemonade concentrates will keep well refrigerated in an airtight jar for 1 week or frozen for up to 3 months.
Spicy Turmeric Ginger
Experience a zesty and invigorating taste sensation with our Spicy Turmeric Ginger lemonade variaton.
Ingredients
- 1 cup fresh lemon juice
- Zest of 1 orange, peeled in strips
- ½ cup fresh orange juice
- ⅔ cup maple syrup or honey
- ½ cup water
- ¼ cup chopped fresh ginger
- 2 tbsp chopped fresh turmeric root or 2 tsp turmeric powder
- 1 Thai bird chili
Instructions
- Place a fine mesh sieve over a large measuring jug. Line with cheesecloth, if desired, and set aside.
- Add all ingredients to a blender jug. Blend until smooth, approximately 1 minute.
- Strain into measuring jug. Discard any pulp in the strainer. Transfer concentrate to an airtight jar and chill at least 30 minutes or up to 1 week. Alternatively, concentrate can be frozen in an airtight container with at least 1-inch headspace.
- To serve, stir concentrate, then combine 1 part concentrate with 2 parts water. Pour over ice. If making a whole jug, combine concentrate with 5 cups water, then top with ice. Stir to combine.
Pink Raspberry
You’ll want to try this recipe for a delightful twist of pink raspberry flavor.
Ingredients
- 1 cup raw cane sugar, such as turbinado
- 6-oz (170 g) fresh or frozen raspberries, about 1 ½ cups
- 1 ¼ cup fresh lemon juice
- ½ cup water
Instructions
- Place a fine mesh sieve over a large measuring jug. Line with cheesecloth, if desired, and set aside.
- Add all ingredients to a blender jug. Blend until smooth, approximately 1 minute.
- Strain into measuring jug. Discard any pulp in the strainer. Transfer concentrate to an airtight jar and chill at least 30 minutes or up to 1 week. Alternatively, concentrate can be frozen in an airtight container with at least 1-inch headspace.
- To serve, stir concentrate, then combine 1 part concentrate with 2 parts water. Pour over ice. If making a whole jug, combine concentrate with 5 cups water, then top with ice. Stir to combine.
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