Zesty Lemonade Concentrate
Transform your surplus lemons into a vibrant and zesty lemonade concentrate that captures the essence of summer in every drop. Inspired by local traditions in Pietermaritzburg, South Africa, this easy-to-follow recipe allows you to create a deliciously tart and sweet syrup using only the number of lemons you have on hand. Perfect for quenching your thirst, this concentrate can be mixed with water or soda for a refreshing beverage or glamorously combined with vodka for a delightful limoncello. Enjoy this versatile syrup as a homemade treat that can elevate any drink and impress your friends and family with its fresh, homemade flavor.
N/A
Servings
N/A
Calories
3
Ingredients
Ingredients
Lemons
12 (Zested and juiced)
White Sugar
1 lb (Granulated, to dissolve in syrup)
Water
1 pint (To be mixed with syrup ingredients)
Instructions
1
Before you start, read through the entire recipe to understand how the quantity of ingredients derives from the number of lemons you select. This flexibility is the beauty of the recipe!
2
Begin by zesting a couple of strips from each lemon using a microplane or zester. Be careful to avoid the bitter white pith.
3
Juice all the lemons into a measuring cup or bowl, ensuring you capture all the tangy liquid while removing any seeds.
4
Measure the total volume of lemon juice obtained and set it aside for later use.
5
In a saucepan, combine an equal volume of white sugar and water to match the measurement of your lemon juice, then add the lemon zest.
6
Stir the mixture well to ensure the sugar fully dissolves. Proceed to bring the mixture to a vigorous boil.
7
Allow the syrup to boil hard for about 5-6 minutes, then remove it from the heat and let it cool completely to room temperature.
8
Once the syrup has cooled, mix the syrup and the reserved lemon juice together thoroughly.
9
Pour the completed syrup into clean bottles, seal them, and store in the refrigerator for future use.
10
To serve, mix the lemonade concentrate with chilled water or soda water at a ratio of approximately 1 part syrup to 4-5 parts water or soda, or make a refreshing limoncello by mixing equal parts syrup and vodka.
11
Optional: Some choose to strain the zest out of the syrup before bottling; however, leaving it in adds a rustic touch and enhances the homemade aesthetic.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Lemonade Concentrate?
It is a homemade tart and sweet syrup made from fresh lemons, sugar, and water, designed to be mixed with other liquids for a refreshing drink.
How many lemons do I need for this recipe?
The recipe is flexible and based on the volume of juice you extract; however, the base recipe suggests starting with approximately 12 lemons.
What is the secret to the 'zesty' flavor in this concentrate?
The zesty flavor comes from boiling strips of lemon zest with the sugar and water syrup, which releases essential oils.
How do I determine the amount of sugar and water needed?
You should measure the total volume of lemon juice obtained and then use an equal volume of both white sugar and water.
Should I include the white pith when zesting the lemons?
No, you should avoid the bitter white pith and only use the yellow outer layer of the lemon skin.
Do I need to remove the seeds from the lemon juice?
Yes, ensure you capture all the liquid while removing any seeds before measuring the juice.
How long should I boil the syrup mixture?
Once the sugar has dissolved, bring the mixture to a vigorous boil and let it boil hard for about 5 to 6 minutes.
When should I add the lemon juice to the syrup?
Wait until the boiled syrup has cooled completely to room temperature before mixing in the reserved lemon juice.
What is the recommended ratio for serving the lemonade?
Mix approximately 1 part syrup to 4-5 parts chilled water or soda water.
How can I make a limoncello with this concentrate?
You can create a quick limoncello by mixing equal parts of the lemonade concentrate and vodka.
Where does this recipe originate from?
This recipe is inspired by local traditions in Pietermaritzburg, South Africa.
Should I strain the zest out of the final product?
Straining is optional. Leaving the zest in provides a rustic touch and enhances the homemade aesthetic.
How should I store the lemonade concentrate?
Pour the completed syrup into clean, sealed bottles and store them in the refrigerator.
What type of sugar is best for this recipe?
Granulated white sugar is recommended as it dissolves well and maintains the bright color of the lemons.
Can I use a zester or a microplane?
Yes, both a microplane or a traditional zester work well for removing strips of lemon zest.
Is this concentrate good for cocktails?
Absolutely, it is highly versatile and acts as an excellent base for various cocktails and mocktails.
Can I use soda water instead of still water?
Yes, mixing the concentrate with soda water creates a refreshing, fizzy sparkling lemonade.
Is it important to dissolve the sugar before boiling?
Yes, you should stir the mixture well to ensure the sugar is fully dissolved before bringing it to a boil.
Does this recipe use any artificial preservatives?
No, this is a natural, homemade recipe using only fresh lemons, sugar, and water.
Can I scale this recipe down if I only have a few lemons?
Yes, the beauty of this recipe is its flexibility; simply match the volume of sugar and water to whatever amount of juice you have.
What is the texture of the concentrate?
It is a thick, pourable syrup that integrates easily into other liquids.
Can children enjoy this drink?
Yes, when mixed with water or soda, it is a perfect, non-alcoholic refreshing beverage for all ages.
How much water do I use in the syrup?
The water in the syrup should be equal in volume to the lemon juice you extracted.
How many ingredients are in this recipe?
There are only 3 primary ingredients: lemons, white sugar, and water.
Can this be used as a gift?
Yes, bottled in clean glass containers, it makes a lovely and thoughtful homemade gift.
What should I do first before starting the recipe?
It is recommended to read through the entire recipe first to understand how ingredient quantities derive from the number of lemons.
Is the lemon juice boiled?
No, the lemon juice is kept raw and added to the sugar syrup only after the syrup has cooled to preserve its fresh flavor.
What happens if I don't let the syrup cool?
Adding lemon juice to hot syrup can change the flavor of the fresh juice; cooling ensures the most vibrant taste.
How much concentrate does 12 lemons typically make?
While it depends on the juiciness of the lemons, 12 lemons generally produce enough juice to be paired with 1 lb of sugar and 1 pint of water.
Is the recipe easy to follow?
Yes, it is a straightforward process of zesting, juicing, boiling a simple syrup, and mixing.