Old Fashioned Homemade Lemonade Concentrate
My summers as a child always involved a pitcher of freshly squeezed lemonade. It wasn’t the powdered kind, or the sugary stuff from the store. My grandmother, with her perpetually flour-dusted apron, always made it from scratch. I remember the bright yellow rinds, the tangy smell filling the kitchen, and the sweet-tart taste that perfectly quenched my thirst after a long day of playing outside. This recipe reminds me of those simple, sun-drenched days, and I’m excited to share a version that makes a concentrate, so you can enjoy that homemade taste anytime.
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 24 hours 35 minutes
- Yield: Approximately 11 cups concentrate
- Dietary Type: Vegetarian, Gluten-Free
Ingredients
- 2 ounces citric acid
- 1 ounce tartaric acid
- 1 ounce Epsom salts
- 8 lemons, juice of
- 8 lemons, zest of, grated
- 5 lbs granulated sugar
- 3 pints boiling water
Note: If you have trouble finding tartaric acid, try a make-your-own wine store. Citric acid can often be found at pharmacies.
Equipment Needed
- Large mixing bowl
- Zester
- Juicer
- Measuring cups and spoons
- Spoon or whisk
- Fine-mesh strainer or cheesecloth-lined colander
- Bottles or jars for storage
Instructions
- In a large mixing bowl, combine the citric acid, tartaric acid, and Epsom salts.
- Zest all 8 lemons, being careful to only remove the yellow part of the rind and avoid the bitter white pith. Add the zest to the bowl with the acids and salts.
- Juice all 8 lemons, removing any seeds. Add the lemon juice to the bowl.
- Pour in the granulated sugar and mix everything together very well. Ensure there are no clumps.
- Bring 3 pints of water to a boil. Carefully pour the boiling water over the mixture in the bowl.
- Stir the mixture shortly until the sugar has mostly dissolved.
- Cover the bowl and let it stand overnight (approximately 24 hours) at room temperature. This allows the flavors to meld and the remaining sugar to dissolve completely.
- The next day, strain the mixture through a fine-mesh strainer or a colander lined with cheesecloth to remove the zest and any undissolved particles. Discard the solids.
- Pour the strained lemonade concentrate into sterilized bottles or jars.
- To serve, mix the lemonade concentrate with water to your preferred taste. Start with a ratio of about 1 part concentrate to 3 or 4 parts water, and adjust from there.
Expert Tips & Tricks
- Zest with Precision: When zesting the lemons, use a microplane or fine grater and be careful to avoid the white pith, which is bitter and will negatively impact the flavor of your lemonade.
- Sugar Dissolving: Ensure all the sugar is fully dissolved. If you notice any undissolved sugar after the overnight rest, stir again before straining. A whisk can be helpful for this.
- Sterilizing Bottles: To sterilize bottles, wash them thoroughly with hot, soapy water. Then, place them on a baking sheet and heat them in a 250°F (120°C) oven for 10-15 minutes. Alternatively, you can boil them in water for 10 minutes. Let them cool completely before filling.
- Flavor Boost: For an extra layer of flavor, consider adding a few sprigs of fresh mint or a small piece of ginger to the mixture while it steeps overnight. Remove them before straining.
Serving & Storage Suggestions
Serve the lemonade chilled, over ice. Garnish with a lemon slice, a sprig of mint, or a few fresh berries. The lemonade concentrate can be stored in the refrigerator for up to 2-3 weeks. Properly sterilized and sealed bottles can extend the shelf life even longer. Freezing is not recommended as it may alter the texture and flavor. When you wish to drink it, add the concentrate to water to taste. A ratio of 1 part concentrate to 3-4 parts water is a good starting point.
Nutritional Information
(Note: Nutritional information is estimated and will vary based on the exact ratio of concentrate to water used when serving.)
| Nutrient | Amount per Serving (based on 1/4 cup concentrate) | % Daily Value |
|---|---|---|
| Calories | 400 kcal | 20% |
| Total Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0.5mg | 0% |
| Total Carbohydrate | 100g | 33% |
| Dietary Fiber | 0g | 0% |
| Sugars | 100g | 200% |
| Protein | 0g | 0% |
Variations & Substitutions
- Sparkling Lemonade: Use sparkling water or club soda instead of still water for a fizzy and refreshing twist.
- Herbed Lemonade: Infuse the concentrate with fresh herbs like rosemary, thyme, or basil for a more complex flavor profile.
- Berry Lemonade: Add muddled berries like strawberries, raspberries, or blueberries to the serving glass for a fruity variation.
- Spiced Lemonade: Add a pinch of ground ginger, cinnamon, or cardamom to the mixture while it steeps for a warm and comforting twist, especially during cooler months.
- Lower Sugar Option: While this recipe relies on sugar for preservation and flavor, you could experiment with using a sugar substitute like stevia or monk fruit sweetener. However, be aware that this may affect the texture and shelf life of the concentrate. You may need to adjust the quantity to achieve the desired sweetness.
FAQs (Frequently Asked Questions)
Q: What is the purpose of the Epsom salts in this recipe?
A: Epsom salts, also known as magnesium sulfate, act as a flavor enhancer and contribute to the overall tanginess of the lemonade. While it might seem unusual, it’s a common ingredient in old-fashioned lemonade recipes.
Q: Can I use bottled lemon juice instead of fresh lemons?
A: While fresh lemon juice is always recommended for the best flavor, bottled lemon juice can be used in a pinch. However, be aware that the taste may not be as vibrant. Use a high-quality bottled juice if possible.
Q: How long will the concentrate last in the refrigerator?
A: The lemonade concentrate can be stored in the refrigerator for up to 2-3 weeks, provided it is stored in an airtight container.
Q: Can I adjust the sweetness of the lemonade?
A: Absolutely! The beauty of making your own lemonade is that you can customize it to your liking. If you prefer a less sweet lemonade, simply use less concentrate when mixing it with water.
Q: Why do I need to let the mixture sit overnight?
A: Letting the mixture sit overnight allows the sugar to fully dissolve and the flavors to meld together. This results in a smoother, more balanced lemonade concentrate.
Final Thoughts
I hope you enjoy this old-fashioned lemonade concentrate as much as my family does! It’s a truly refreshing and flavorful treat that’s perfect for hot summer days, picnics, or any time you crave a taste of sunshine. Feel free to experiment with different variations and find your perfect lemonade blend. If you give it a try, I’d love to hear your feedback and any personal touches you added. This lemonade pairs perfectly with a batch of homemade cookies or a light summer salad. Cheers to happy sipping!