If you ask my kids what’s their favorite part of summer, I’m pretty sure they’d all have Homemade Lemonade in their top 10 lists! It is a must-have for BBQs, grilling, summer holidays, summer birthdays, and any other day we feel like it. Like tonight with our taco pie at dinner, because … why not?! I’ve been making this same exact recipe for years and it only seems to taste better every time. The recipe I have is good to enjoy fresh or freeze for later. I’ll teach you how to make the lemonade concentrate, so you have options!
The ingredients are so simple: real lemons, sugar, and water. That’s it. And when I’m mixing up one batch, it feels like just as much work to make 3 … or I’ve been known to buy a box of lemons for a good bulk price.
And yes, in the recipe when I say cut the peels off the lemons, that is just what I mean. Goes fast.
I use a Vitamix to make the lemon puree. I’ve had my Vita-mix for more than 10 years and it still runs like it did the first day. I’m tempted to get a new one just for their new sleeker look, but Matt would probably give me “the look” for that. He’ll never out-right use words to complain about my spending, but I try my best to avoid “the look!!!”
Pint Jars fit the concentrate perfectly. Why make all these dishes dirty for just 1 batch? I can do the same amount of work and stock up the freezer with lemonade concentrate. It tastes just as good.
Go ahead and pin this post below, so you always know where to find your favorite lemonade recipe!
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Here’s the recipe! Enjoy fresh or freeze for later!
- 6-9 lemons (~ 3 cups pureed lemons)
- 2 cups water
- 2 cups sugar
- Cut the peel off of the lemons. It is okay if there are small patches of bright yellow peel remaining.
- Place the lemons in a food processor or VitaMix and liquify. Keep pulsing until all the little bits of seed and pulp are itty-bitty.
- (optional) Strain the lemon puree if you like pulp-free. (We like it best with all the pulp left in!). Set the puree aside.
- At the stovetop, create the simply syrup. Combine water and sugar in a pot. Heat while stirring until water is clear again, then remove from heat. Let cool.
- To create concentrate, use 1 pint size canning jars.
- Fill each jar with 1 cup lemon puree and 1 cup simple syrup, then freeze.
- When Making Lemonade from Concentrate later: In a pitcher, mix 1 jar of concentrate and two refills of the jar with cold water (~4 cups water). Add about 1-2 cups of ice to pitcher as desired.
I hope you love this lemonade as much as I do!
From my home to yours,
Jenna gourd says
Yumm! I’m going to definitely make your recipe this week and in time for the 4th! Thanks Mary!
You’re welcome! Miss you!
I just made it! So easy and delicious!! Thank you!
I’m so glad you liked it!
I have a question about the extra jars of the puree. Where do you store them(refrigerator?). Do you can them under pressure, boil method or just store them. What is the shelf life also(approximately)
Thank you in advance
I store them in the freezer, where they can store for a while – I’d say 6 months at least, though we’ve had them after longer. Since they are frozen, I don’t can or prep them for shelf storage, and just freeze the contents in the jar. It is like the juice/drink concentrate you’d get in the freezer section of the store.
Doesn’t leaving the white pith on the Lemons make it bitter?
Not in my experience, but of course you can cut as much off as you feel comfortable with.