HOMEMADE LEMONADE CONCENTRATE
I am always on the lookout for make-your-own mix or condiment recipes, so when I saw this referenced in the comments for some lemon cupcakes, I had to check it out! The original of this recipe comes from the One Roast Vegetable site (http://www.oneroastvegetable.com/) whose mission is to make adding fruits and vegetables to...
Provided by Maureen Martin
Categories Other Drinks
Number Of Ingredients 3
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!
PERFECT HOMEMADE LEMONADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 15m
Yield about 2 gallons
Number Of Ingredients 4
Steps:
- In a large saucepan, heat the sugar and 4 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add 2 gallons cold water, the lemon juice and lemon slices and stir to combine. Refrigerate and allow to chill completely.
- Serve over ice.
HOMEMADE BLACKBERRY LEMONADE
This homemade lemonade is easy to make and gets a flavor boost from blackberries. The end result is light and refreshing which is perfect for those hot summer days.
Provided by Soup Loving Nicole
Categories Drinks Recipes Lemonade Recipes
Time 7m
Yield 4
Number Of Ingredients 6
Steps:
- Heat 3/4 cup sugar and 1/2 cup water in a small saucepan over medium heat. Cook and stir until sugar has dissolved, about 2 minutes. Let cool.
- Place blackberries and remaining 2 tablespoons of sugar in a blender. Blend until smooth.
- Combine simple syrup, blended blackberries, remaining 4 cups of water, and lemon juice. Place a fine-mesh sieve over a pitcher and pour lemonade into the pitcher. Discard solids. Serve over ice.
Nutrition Facts : Calories 200 calories, Carbohydrate 52.5 g, Fat 0.2 g, Fiber 2 g, Protein 0.7 g, Sodium 15.5 mg, Sugar 46.8 g
HOMEMADE LEMONADE
Ideal as a refreshing picnic drink
Provided by Barney Desmazery
Categories Lunch
Time 20m
Yield Makes 1 litre/1¾ pints
Number Of Ingredients 3
Steps:
- Blitz the lemons in a food processor or blender with half of the sugar, some ice cubes and 500ml/18fl oz water. Strain the juice into a jug and reserve.
- Tip the lemon pulp back into the food processor. Add the rest of the sugar, more ice cubes and 500ml/18fl oz water and blitz again. Strain this into the jug with the reserved juice (discard the pulp). Serve with lots of ice.
Nutrition Facts : Calories 758 calories, Fat 1 grams fat, Carbohydrate 195 grams carbohydrates, Sugar 175 grams sugar, Protein 3.6 grams protein, Sodium 0.16 milligram of sodium
HOMEMADE LEMONADE
Club soda gives a little fizz to this refreshing sweet-tart beverage. -Becky Baird, Salt Lake City, Utah
Provided by Taste of Home
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 5
Steps:
- In a large saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon zest strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly., Stir in lemon juice; cover and refrigerate until chilled. Discard lemon peel. Pour mixture into a large pitcher; gradually stir in club soda.
Nutrition Facts : Calories 251 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 66g carbohydrate (61g sugars, Fiber 0 fiber), Protein 0 protein.
SUGAR FREE HOMEMADE LEMONADE
seen posted here by --jb4--, just made an adjustment to substitute the sugar for Splenda and remove the lemon slices, to see what the carbs would be.
Provided by Mom of 2 Great Kids
Categories Beverages
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Stir together sugar and 1/2 cup boiling water until sugar dissolves.
- Stir in lemon rind, lemon juice, and 5 cups cold water.
- Pour into a 2 quart pitcher.
- Chill 8 hours.
- Serve over ice.
Nutrition Facts : Calories 46.6, Fat 0.1, Sodium 5.4, Carbohydrate 13.1, Fiber 0.2, Sugar 9.8, Protein 0.2
OLD FASHIONED HOMEMADE LEMONADE CONCENTRATE
This recipe came from my ex-husbands great-grandmother. It is quite old and tastes great. My whole family absolutely loves it and it makes a LOT of concentrate! If you have troubles finding tartaric acid, I found it at a make your own wine store. The citric acid I find at a pharmacy.
Provided by Chef Gustival
Categories Beverages
Time P1DT30m
Yield 11 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients together well.
- Pour boiling water over mixture.
- Stir shortly.
- Let stand overnight.
- Strain mixture and then bottle.
- When you wish to drink it, add the concentrate to water to taste.
AUNTIE A'S HOMEMADE LEMONADE - YUMMMMY!
Make and share this Auntie A's Homemade Lemonade - YUMMMMY! recipe from Food.com.
Provided by WJKing
Categories Punch Beverage
Time 10m
Yield 2 gallons
Number Of Ingredients 3
Steps:
- Mix juice& sugar, then add 7 1/2-8 quarts of water.
- YUMMY!
- This one's hard to beat- and simple too!
- You can freeze the lemon juice to make this anytime of the year!
- ENJOY!
CLASSIC HOMEMADE LEMONADE
Serve classic lemonade by itself, or blend it with raspberries and sparkling water for our Sparkling Raspberry Lemonade. Add vodka and -- ta-da!-- a raspberry-lemonade Vodka Collins.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 1 quart
Number Of Ingredients 3
Steps:
- Strain lemon juice through a fine sieve into a pitcher. Add sugar, stirring until it dissolves. Stir in water.
DELICIOUS HOMEMADE LEMONADE
Make and share this Delicious Homemade Lemonade recipe from Food.com.
Provided by Beck Australia
Categories Beverages
Time 5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mix together all three ingredients in a jug and enjoy!
HOMEMADE PINK LEMONADE
Mix up a jug of this refreshing, still, cloudy lemonade made from zingy lemons and plump raspberries
Provided by Sarah Cook
Categories Afternoon tea
Time 10m
Yield Makes 1 large jug- enough for 6
Number Of Ingredients 4
Steps:
- Pare the zest from the lemons with a peeler, removing as little white pith as possible - cut away any pith you can from the strips. Juice the lemons and mix the juice, zest, sugar and raspberries with 1.2 litres of boiling water. Let cool, then sieve, pressing through juice with the back of a spoon. Add sugar to taste and chill in jugs. To serve, add a few lemon slices, raspberries and lots of ice.
Nutrition Facts : Calories 141 calories, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
HOMEMADE RHUBARB LEMONADE
Fresh rhubarb is cooked down and chilled to create the base syrup for this naturally pink lemonade. Perfect for springtime!
Provided by Juliana Hale
Categories Drinks Recipes Lemonade Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Stir 1 1/4 cups water, sugar, rhubarb, and salt in a small saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium-low and simmer to the consistency of syrup, about 6 minutes. Strain through a fine-mesh sieve set over a Mason jar; discard solids. Chill, covered, at least 1 hour.
- Stir chilled rhubarb syrup, remaining 4 cups water, and lemon juice in a large pitcher. Chill until ready to serve. Pour into ice-filled glasses. Garnish with fresh rhubarb stalks.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 46.9 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 34 mg, Sugar 43 g
HOMEMADE LEMONADE
No summertime drink is as satisfying and easy to make as refreshing lemonade.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 3 quarts
Number Of Ingredients 4
Steps:
- In a small saucepan, combine sugar and 2 1/2 cups water. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat; let cool.
- In a punch bowl or large container, combine the lemon juice, sugar syrup, remaining 4 cups water, and ice. Stir well to combine. Thinly slice remaining lemon, and add to lemonade. Serve.
HOMEMADE LAVENDER LEMONADE
Lavender lemonade is the beautiful pastel-colored drink you need to serve at every brunch, party, bridal shower, wedding, and any occasion! Made with delicate purple lavender flowers, this slightly sweet and sour lemonade is the drink of the summer! Not only is it super easy to make, it makes any glass-in-hand picture totally Instagram-worthy!
Provided by A Hug and Quiche
Categories Drinks Recipes Lemonade Recipes
Time 1h
Yield 5
Number Of Ingredients 4
Steps:
- Mix together cold water, lemon juice, simple syrup, and lavender in a large pitcher. Place in refrigerator and allow to develop in flavor and color, 1 to 4 hours.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 12.3 g, Fiber 0.2 g, Protein 0.2 g, Sodium 6.9 mg, Sugar 0.6 g
HOMEMADE LEMONADE CONCENTRATE
I found this in a blog post and thought I would save it here. I have not tried it yet but it looks like it could be good.
Provided by Chef Gustival
Categories Punch Beverage
Time P1DT10m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Wash the lemons well and cut them into thick slices.
- Put these in a large saucepan with the water and sugar.
- Bring to a boil and let simmer for 10 minutes.
- Remove from heat and let cool.
- Keep covered in the fridge for 24 hours.
- Strain, pour into a clean jar, cover and refrigerate.
- You now have a concentrate that needs to be mixed with water: one part concentrate to three parts water.
- Serve with lots of ice.
Nutrition Facts : Calories 93.6, Fat 0.1, Sodium 2, Carbohydrate 26, Fiber 1.5, Sugar 22.5, Protein 0.4
HOMEMADE YELLOW OR PINK LEMONADE
This lemonade is a simple recipe to use as a base for Beach Umbrella Pops.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Strain lemon juice into a pitcher and mix with sugar; stir until sugar dissolves. Add water; stir again until well combined. For pink lemonade, stir in cranberry juice.
SOUTH AFRICAN HOMEMADE LEMONADE
Another recipe I found from Justin Bonello's "Cooked in Africa" show. I found this to be very interesting, as it uses raisins. Let the lemonade sit overnight with the raisins and as they start fermenting they give off fizz according to him. Can't wait to try it.
Provided by diner524
Categories Beverages
Time 23m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- The secret to perfect lemonade is to make a simple syrup by dissolving the sugar in warm water so that it's dispersed evenly instead of sinking to the bottom. So if you have a stove handy, heat the sugar and water in a small saucepan and stir until its completely dissolved; otherwise just stir very well.
- Extract the juice from the lemons. I use my Granny's juicer but you can do this anyway you like.
- Pour the juice and sugar water into a jug, throw in the raisins and leave for a while, overnight if possible, to allow them to start fermenting and give it a fizz.
- Before serving add about two cups of cold water and a bag of ice to the jug - more or less, depending on how strong you want it to be. If the lemonade is still a little sweet for anyone's taste, chuck a slice or two of lemon into the glass.
Nutrition Facts : Calories 138.2, Fat 0.1, Sodium 1.9, Carbohydrate 36.2, Fiber 0.1, Sugar 34.3, Protein 0.1
HOMEMADE LEMONADE
Make and share this Homemade Lemonade recipe from Food.com.
Provided by Hay Hay
Categories Punch Beverage
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- First take the lemons and use a lemon juicer to make lemon juice.
- Then pour the water in to the pitcher and then do the same with the lemon juice.
- Pour in the sugar and ice and mix.
Nutrition Facts : Calories 129.2, Fat 0.5, SaturatedFat 0.1, Sodium 10.8, Carbohydrate 42.3, Fiber 7.6, Sugar 25, Protein 1.9
GINA'S HOMEMADE LEMONADE
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Make a simple syrup by adding the sugar and water to a medium saucepan. Bring to a boil over low heat. Stir until the sugar dissolves, then remove from the heat and set aside to cool.
- Add a gallon of cold water and the lemon juice to a large glass pitcher. Add the simple syrup and the lemon slices. Stir well. Pour the lemonade into tall glasses filled with ice. Garnish the rims with lemon wedges and enjoy icy cold!
HOMEMADE LEMONADE
Make and share this Homemade Lemonade recipe from Food.com.
Provided by CJ White
Categories Beverages
Time 4h10m
Yield 64 oz
Number Of Ingredients 3
Steps:
- Place sugar and 2 cups of water in a sauce pan.
- Heat until sugar dissolves Pour sugar water, lemon juice and remaining water into a gallon pitcher.
- Chill for several hours or overnight.
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