You love serving a crowd but hate juggling pitchers all day. Making a big batch of lemonade concentrate solves that—make once, mix later, and serve cold in minutes. This guide shows you how to make lemonade concentrate that you can store, freeze, and scale for parties or weekend sipping.
You’ll learn exact measurements, a step-by-step syrup method, dilution ratios, and smart storage tips so your lemonade stays bright and balanced every time. Let’s make your next get-together effortless.
What You'll Need (ingredients + tools)
- Ingredients:
- 4 cups fresh lemon juice (about 20–24 lemons)
- 6 cups granulated sugar
- 6 cups water
- Optional: zest from 4 lemons for extra brightness
- Tools:
- Large pot, citrus juicer, fine mesh strainer, wooden spoon
- Funnels and mason jars or airtight bottles for storage
Tip: Use fresh lemon juice for the brightest flavor. If you must use bottled juice, reduce sugar slightly and taste as you go.
Preparing Your Ingredients
- Zest before juicing to capture aromatic oils.
- Juice lemons and strain to remove seeds and pulp for a smooth concentrate.
- Measure sugar and water before you start — this recipe uses a 1:1 simple syrup base to keep the concentrate stable and bright.
- If lemons are small, buy a few extra; 4 cups of juice is the target.
Pro tip: Warm lemons in the microwave for 15 seconds to get more juice.
Step-by-Step Instructions for Lemonade Concentrate (how to make)
- Combine 6 cups water and 6 cups sugar in a large pot.
- Heat over medium, stirring until all sugar dissolves and the mixture is clear. Do not boil vigorously.
- Remove from heat and cool slightly, then stir in 4 cups fresh lemon juice and lemon zest if using.
- Let cool to room temperature, then strain into jars through a fine mesh to remove zest and any pulp.
- Seal jars and refrigerate or freeze (see storage).
- Dilution: Mix 1 part concentrate to 3 parts cold water for a balanced lemonade. Adjust with more water or a splash of concentrate to taste.
- Makes about 10 cups concentrate, which dilutes to roughly 40 cups (about 2.5 gallons) of lemonade.
Warning: If the concentrate tastes overly sweet, dilute and re-taste; it’s easier to add sweetness than remove it.
Serving, Storage, and Troubleshooting Tips
- Serving:
- For a party, pour concentrate into a labeled dispenser and let guests dilute 1:3 with cold water or sparkling water.
- Add fresh mint sprigs or cucumber slices for a light garnish.
- Storage:
- Refrigerator: up to 2 weeks in airtight jars.
- Freezer: Freeze in ice cube trays or freezer-safe bottles for up to 3 months. Thaw in the fridge overnight.
- Troubleshooting:
- Too tart? Add a simple syrup splash or reduce dilution.
- Too sweet? Stir in a little water and lemon juice, then re-taste.
- Cloudy concentrate? Strain again through cheesecloth for clarity.
Quick shortcut: For smaller batches, halve the recipe. For faster chilling, cool concentrate in an ice bath before refrigerating.
You’ve now got a practical, scalable lemonade concentrate recipe that makes serving a crowd simple. Pin this guide for your next picnic or backyard party and save time on the big day. Ready to make a batch and keep drinks flowing? Pin this for later and share with friends who love hosting—which flavor twist will you try first?