Ingredients:

  • 2 cups Granulated Sugar (or Caster sugar)
  • 1/2 cup Filtered Water
  • 1/4 teaspoon Fine Sea Salt
  • 2 tablespoons Fresh Lemon Zest (from 4-5 large, unwaxed lemons)
  • 2 cups Freshly Squeezed Lemon Juice (approximately 10-12 large lemons)
  • Optional: 1/4 teaspoon Citric Acid

Instructions:

  1. Prepare the Lemons: Thoroughly wash and dry all lemons. Using a microplane, remove the zest from 4-5 lemons, avoiding the bitter white pith. Set aside. Halve all lemons and juice them to yield 2 cups (475 ml) of juice.
  2. Create Simple Syrup: In a small saucepan, combine the water, granulated sugar, and salt. Heat gently over medium-low heat, stirring constantly, until the sugar is completely dissolved and the liquid is clear. Do not boil.
  3. Cool Slightly: Remove the syrup from the heat and allow it to cool for about 10 minutes.
  4. Infuse Zest: Stir the lemon zest and optional citric acid into the slightly cooled sugar syrup. This extracts the highly aromatic oils.
  5. Add Juice: Pour the 2 cups of fresh lemon juice into the syrup mixture. Whisk thoroughly until fully combined.
  6. Strain: Pour the mixture through a fine-mesh sieve set over a large bowl. Press gently on the zest and pulp solids to extract maximum liquid and flavour oils, then discard the solids. This ensures a beautifully clear concentrate.
  7. Portion and Chill: Transfer the concentrate into your chosen freezer-safe container(s). Leave at least 1 inch (2.5 cm) of headspace for expansion.
  8. Freeze: Place the sealed containers in the freezer until solid (at least 6 hours). Once solid, the Frozen Lemonade Concentrate is ready to use for quick drinks or cocktail bases.