Fresh Homemade Lemonade

Lemonade is one of my favorite tastes of summer! Funny how it doesn’t even sound remotely tantalizing to me in December, but come June, a cool glass to enjoy on my back patio sounds like heaven. And to me, there is no better lemonade than homemade lemonade.

Fresh Homemade Lemonade

The Concentrate:
about 2-3 lemons (or 1 cup of lemon purée)
1 cup water
1 cup sugar

To make a pitcher-full, add:
4 cups of ice water per concentrate

To make the concentrate:

1) Start with cutting the peel off of the lemons. I find it is easier to just cut the peel off instead of peel the lemon. I am not a perfectionist about this. A touch of lemon peel won’t hurt your lemonade. Quarter the lemons.

2) Puree the lemons. Remove the seeds if you want, but I let them stay with the lemons. Add lemons until you have 1 cup of lemon purée. Filter the purée through a wire strainer if you don’t want bits of lemon in your lemonade. Personally, “country-style” is my favorite, so I don’t strain at all. I even like the tiny bits of seed, makes it seem earthy and fresh. The choice is yours!

3) Heat the water on the stove top with the sugar until the sugar dissolves completely. No need to boil, just stir and watch until the water becomes clear. It won’t take long!

4) Mix the lemon purée and sugar-water together, then add 4 cups of ice-cold water, which should make a pitcher full.

5) This recipe doubles and triples easily! (The five lemons I started with today made 1.5 things of concentrate.) I usually buy a bag of lemons and make a large batch. I store the concentrate in the freezer, then thaw and add the ice-cold water to complete. This is just as good as the fresh thing! Just imagine what you could do with a lemon tree!

Happy Summer! Sip and enjoy!


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14 thoughts on “Fresh Homemade Lemonade

  1. Thanks for this recipe Mary! It’s awesome…so simple and fresh. And I love that I can freeze the concentrate! I just made it to accompany our dinner of Tortilla Enchilada soup. We all loved it! I am going to try it with limes too. Thanks!

  2. Why are you tossing the lemon peels in this recipe? This doesn’t make any sense, Vitamix tells you to use the peels on lemons. Its only oranges where you would want to leave only a small amount in due to bitterness. But you can freeze the peels to use for orange zest later.

  3. This is the recipe with ratios I’ve been looking for, thank you! My plan is to throw the peels into the simple syrup to draw out additional lemon flavor.

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