Best 10 Make Your Own Fresh Lemonade Concentratesyrup Recipes

FRESH LEMONADE

Steps:

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

HOMEMADE LEMONADE CONCENTRATE

Steps:

• 1. Combine sugar and water in a medium saucepan. Bring to boil on medium high, stirring frequently. As soon as sugar has dissolved (after boiling), remove from heat and allow to cool. Do not overcook as you will end up with candy instead of syrup!
• 2. Meanwhile, juice the lemons until you have 1 1/2 cups of juice. Strain out the seeds and as much pulp as you wish.
• 3. After the syrup has cooled somewhat, add the juice and stir until completely combined. Store frozen in airtight freezer-safe plastic container (metal will adversely affect the flavor of the juice, and glass can be brittle when cold). Keeps 9 - 12 months if kept frozen solid and away from air (air = freezer burn!).
• 4. VARIATIONS FOR CONCENTRATE: * Use other fresh juices such as orange or grapefruit in place of some or all of the lemons (adjust sugar as necessary--remember, lemons are usually more sour than many fruits and thus would require more sugar...unless you're adding grapefruit, in which case, leave it all in!). * Finely zest some lemon peel into syrup while bringing to the boil - maybe half a teaspoon or so. Depending on the size and quantity of the zest, you may want to strain this before serving to guests. *If you want to kick up the yellow coloring a tad, as well as add a little taste of something indefinable, put a small pinch of saffron into the pot while bringing the syrup to a boil. (I don't know about you, but I have a box of saffron threads going stale in my cupboard because I bought it for one recipe, long ago, and there just isn't that much call for it in other recipes!) Be sure to crush the threads thoroughly. If you've left the pulp or zest in your mix, you won't need to strain out the saffron; but if your lemonade is free of all flotsam then you may want to strain it out when you pour the prepared lemonade into your serving glass.
• 5. INSTRUCTIONS FOR PREPARING LEMONADE FROM CONCENTRATE Defrost concentrate.* In a pitcher or glass, combine equal parts concentrate with water. Add ice if desired (see #7 below) and enjoy! * Do not re-freeze after thawing; store unused portions in refrigerator! If you plan to make one (8 oz.) glass at a time, I suggest freezing concentrate in half-cup portions. Zipper freezer bags work well for this. Be sure to remove as much air as possible without spilling syrup. Use a sturdy walled freezer-safe container to corral the bags until frozen solid, or place horizontally on cookie sheet and stack later when frozen--just be sure all the zippers are snapped tightly closed!
• 6. VARIATIONS FOR PREPARED LEMONADE *Use cranberry juice and fizzy water instead of plain water. *Use prepared tea instead of water. *Add a shot of your preferred alcoholic beverage to glass before serving: light rum, gin, tequila, vodka, etc. *Float a sprig of fresh mint or rosemary in glass before serving.
• 7. GOURMET ICE CUBES Freeze small fruit such as blueberries, raspberries, cherries or fraises des bois (tiny wild strawberries) in individual ice cubes: Fill reservoirs half full with water or fruit juice and add cleaned fruit (it will float). Freeze solid. If you wish, once solid you can top off each reservoir with a dab of additional water or juice to cover more of the fruit. Return to freezer until solid. At this point you can remove ice cubes from tray to make more ice cubes. Store cubes in airtight zipper bags; remove as much air as possible from bag before returning to freezer. Remember: water DOES evaporate while frozen! This is part of the "freezer burning" process that makes old frozen food taste bad even though it's not technically spoiled. To help your frozen food stay fresh longer while frozen, keep it away from air!

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.

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.

OLD-FASHIONED LEMON VERBENA LEMONADE SYRUP

Steps:

• Make the syrup by heating together the water, lemon zest and the sugar. Bring to a boil, take off the heat and allow to infuse until cold. Bring back to a boil and immediately add the lemon verbena leaves. Take off the heat and allow to infuse until cold.
• Strain the syrup in to a bottle or jar in the fridge until needed. Discard the lemon verbena leaves.
• To make Lemonade: Pour some syrup into a glass and add water to taste. Serve with ice and garnish with a lemon verbena leaf and a lemon slice.

OLD FASHION LEMONADE CONCENTRATE

Steps:

• Heat the 2 1/2 c Water and sugar till the sugar dissolves.
• Cool.
• Grate 2 Tbsp of peel from the oranges.
• Squeeze juice from the oranges and lemons.
• Add juices and peel to cool syrup; pour over mint leaves if used.
• Cover and steep for 1 hour.
• Strain into jars; cover and refrigerate.
• To serve, mix equal parts fruit syrup and water.
• Serve over ice.
• Garnish with fruit slices and mint leaves, if desired.

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.

CITRUS PUNCH CONCENTRATE SYRUP

Steps:

• In saucepan, bring granulated sugar, water, lemon and orange rinds and lemon and orange juices to boil Reduce heat to medium and simmer for 5 minutes.
• Remove from heat and let syrup cool completely (can be stored in the fridge for up to two weeks in a tight sealing container) To make the punch: In a LARGE pitcher or puchbowl mix syrup and 8 cups cold water, with 4 cups of ice.
• Add a sliced lemon and orange for decoration.

FRESH LEMONADE SYRUP

Steps:

• In 2 quart bowl, add 1 cup water and microwave for 1 minute.
• Add Splenda for Baking and stir to dissolve.
• Add lemon juice and grated peel.
• Stir.
• TO PREPARE LEMONADE: For 1 serving, mix 1/4 cup syrup and 3/4 cups water in glass.
• Add ice.
• For 1/2 gallon, add 2-2/3 cups syrup and 5 cups water.
• Stir.
• TO FREEZE: When lemons are plentifyl, make syrup and freeze in ice cube trays. Pop cubes out and store in a freezer-safe zip-style bag, removing as much air as possible. For 1 serving, place 2-3 cubes in glass, add 3/4 cups warm/not water and stir to dissolve cubes. Add ice and serve.

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.