Ingredients
Equipment
Method
- Wash and dry the lemons under cool running water to remove any dirt or wax.
- Roll each lemon on the counter with medium pressure, then cut in half and juice using a citrus juicer or reamer to collect about 2 cups of juice.
- Pour the fresh lemon juice through a fine mesh strainer into a bowl, pressing on pulp to extract juice and discarding seeds and solids.
- Measure the strained juice and pour it into a medium saucepan. Add 2 cups of granulated sugar and 1 cup of water.
- Stir the mixture with a wooden spoon over medium heat until the sugar begins to dissolve, about 2 minutes.
- Bring the mixture to a gentle simmer (do not boil), then add 1/4 teaspoon salt and stir to combine.
- Maintain a gentle simmer for 5 to 10 minutes, stirring occasionally, until the sugar is fully dissolved and the flavors meld.
- Remove the saucepan from heat and let the concentrate cool to room temperature, about 30 minutes.
- Transfer the cooled lemonade concentrate into clean glass jars with tight-fitting lids and refrigerate up to 3 weeks or freeze in ice cube trays for up to 3 months.
Notes
For serving, mix 2 to 3 tablespoons of concentrate with 8 ounces of cold or sparkling water and adjust to taste. Make a double batch and freeze portions for convenient use.