Lemonade Concentrate Recipes

Steps:

• Combine all ingredients.
• Stir till dissolved.
• To make lemonade use 1 - 2 ounces base per 6 ounces water.

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.

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.

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.

Steps:

• Wash and hull strawberries, then place them into a food processor. Blend berries until smooth. Place the pureed strawberries, lemon juice, sugar and 1 1/2 quarts of water into a very large nonreactive pot. Heat over medium heat, stirring occasionally until mixture reaches 165°F. Make sure you do not boil. Skim off any foam from the top and allow concentrate to cool completely before transferring to canning jars. You may want to strain the concentrate through a strainer before putting into jars. There will be a lot of pulp and seeds.
• Before serving concentrate mix 1 part concentrate with 2 parts water, or go by taste. Concentrate can be stored in the refrigerator for about 1 week or place into the freezer for longer storage. Makes about 3 1/2 quarts.
• If you like strawberries and freshly squeezed lemons you will love this!
• Enjoy!

Steps:

• Combine water, sugar, cinnamon stick, cloves, and lemon zest in a saucepan; cook and stir over medium heat until just boiling, about 5 minutes.
• Reduce heat to medium-low and continue to cook until reduced to a thick syrup, 10 to 15 minutes.
• Stir lemon juice into the syrup; bring to a boil and cook 1 to 2 minutes more; strain into a bowl and refrigerate until chilled.