The sun is shining, the weather is hot, and you know what that means? I am a happy girl – a VERY happy girl! Oh and it’s almost summertime. And, you know what summertime means? Time to enjoy good ‘ol fashioned lemonade. If you’ve read my About Me or my recent post about Baking Illustrated then you are familiar with a bakery that is dear to my heart, Ettore’s; the place that I became an expert lemonade maker & orange juice squeezer. For years I used the recipe that I made daily at the bakery until recently when I happened up the recipe I’ll be sharing below. It’s basically the same, but it gives measurements for making individual glasses, pitchers, or party size amounts of lemonade. Perfect for our family of 6. I froze the additional pure lemon juice, but I’m thinking that next time I may just double the “syrup” recipe below and freeze that making my own lemonade concentrate~(I always come up with great ideas after-the-fact, sheesh!) This is also an easy recipe to make with children. You can read about my adventures with my 2 boys (ages 7 & 9) in Picking Oranges & Lemons.
Update (7/3/2011): based on “rough” calculations – the amount of sugar consumed per 120z cup (10 oz liquid served over 2 oz. ice) equates to approximately 1 1/2 teaspoons. Less than most people add to a 6oz cup of coffee.
Homemade Lemonade Concentrate/Syrup
- 3 cups sugar (I haven’t tried this, but I did some research & you could substitute 1 1/3 cups honey for the sugar.)
- 1 cup boiling water
- 3 cups lemon juice
- 2 tablespoon grated lemon peel
- Lemonade Concentrate/Syrup
- Add sugar to boiling water; stir until dissolved. Add Peel. Cool. *
- Add lemon juice and mix well. Cover and store in the refrigerator for up to 1 week. *
- For 1 serving ~ combine 1/3 cup syrup and 3/4 cup cold water in a glass; stir well. (Add ice to your liking, if it’s too syrupy tasting.)
- To make 2 quarts ~ combine 2 1/3 cups syrup and 5 1/4 cups cold water in a 2-qt. pitcher; stir well. (Add ice to your liking if it’s too syrupy tasting.)
- To fill a punch bowl ~ combine all the syrup (approx. 5 1/2 cups) with 12-13 cups of water. (less water allows it to be served with ice & not become diluted). —note: I would go by taste on this one. Start with 12 cups of water & taste it; add more water/ice to your liking. Ideally you could add 13 cups of water, remove & then freeze part of that mixture into a “lemonade ice ring”. Float the ring in the punch bowl = ice cold lemonade without it becoming diluted.