Make Your Own Fresh Lemonade Concentratesyrup Recipes

FRESH LEMONADE SYRUP

Steps:

• In a 1-1/2-qt. heat-proof container, dissolve sugar in boiling water. Cool. Add lemon juice and zest; mix well. Cover and store in the refrigerator for up to 1 week. Yield: 5-1/2 cups syrup (number of batches varies depending on concentration of lemonade)., For 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cup cold water in a glass; stir well. For 16 servings, combine 5-1/2 cups syrup and 10 cups cold water in a 2-qt. pitcher; stir well.

FRESH LEMONADE

Steps:

• Place all the ingredients in a blender and process until completely smooth. Serve over ice.

BEST LEMONADE EVER

Steps:

• In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

MAKE YOUR OWN FRESH LEMONADE CONCENTRATE/SYRUP

Steps:

• In saucepan, bring sugar and water to a boil.
• Cook just until sugar dissolves.
• Remove from heat and cool.
• Stir in lemon juice.
• Store in refrigerator in covered container until ready to use.
• To make lemonade by the pitcher: Combine full recipe with 5 cups of cold water.
• Add ice and stir.
• Garnish with lemon slices and fresh mint.
• To make lemonade by the glass: Combine 1/3 cup of concentrate with 1/4 cup of cold water.
• Stir and add lots of ice.
• Garnish with fresh lemon wedge.

STRAWBERRY LEMONADE CONCENTRATE, BOTTLED

Steps:

• Rinse and drain the strawberries quickly.
• Hull and measure.
• Squeeze the lemon juice and measure.
• You will probably need about 16 lemons, or 24 limes, but buy a few extra as they can vary quite a bit in juiciness.
• Put the jars on to boil in a large kettle, with the water coming up at least an inch over the tops of them.
• Let boil 10 minutes before removing to be filled.
• Meanwhile, purée the strawberries.
• Heat them with the lemon or lime juice and sugar until the sugar is completely dissolved, but do not boil.
• Pour into hot sterilized jars to within 1 cm (1/2") of the tops.
• Seal with lids sterlized according to the manufacturers directions.
• (Generally, boil for 5 minutes.) Process in a boiling water bath for 15 minutes.
• To serve, mix with cold water to taste, about one part syrup to two parts water.
• Serve over ice.

WATERMELON LEMONADE CONCENTRATE-CANNING METHOD

Steps:

• In a food processor, blender, Ninja or bullet puree watermelon in batches.
• Transfer watermelon puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juice and sugar and stir to combine. Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat.
• Ladle mixture into jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes.
• To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.

STRAWBERRY LEMONADE CONCENTRATE

Steps:

• Prepare water bath canner.
• Sterilize jars & lids for 7 pint jars.
• Hull & slice strawberries, about 3 lbs.
• Place lemon juice & sugar into large pot.
• Add strawberries to pot, stir to combine.
• Turn heat to medium high, continue stirring occasionally.
• Let juice/sugar/strawberry combination come to 190 degrees (do not let boil).
• Add mixture to jars by ladling strawberries into each jar & then adding liquid to within 1/4" of jar top.
• Wipe jar tops with damp cloth to ensure there are no drips to prevent a good seal.
• Add jar lids & rings.
• Process for 15 minutes in boiling water.
• Remove from canning pot & let cool, untouched, overnight.
• To serve mix 1 pint concentrate with 2 quarts water, lemon-lime soda, ginger-ale, or soda water.
• To store, remove rings & place in a cool, dry, dark (like a pantry) location.

EASY LEMONADE

Steps:

• Tip the lemons, sugar and half the water into a food processor and blend until the lemon is finely chopped.
• Pour the mixture into a sieve over a bowl, then press through as much juice as you can. Top up with the remaining water and serve with plain ice or frozen with slices of lemon and lime.