Homemade Lemonade Concentrate for Easy Party Stations
Make-ahead lemonade concentrate made with fresh lemon juice and simple syrup, designed for easy batching and self-serve party drink stations. Chill or freeze the concentrate, then dilute with water (still or sparkling) to taste.
Equipment
- Microplane or fine grater
- Citrus juicer or reamer
- Medium saucepan
- Whisk
- Fine-mesh sieve (optional)
- Measuring cup
- Jar or bottle with tight lid
- Large pitcher or drink dispenser
Ingredients
For the lemonade concentrate
- 8 medium lemons juiced (about 1.5 cups / 360 ml fresh lemon juice)
- 1 cup granulated sugar 200 g
- 1 cup water 240 ml
- 1 lemon zest zest only (optional, for extra lemon aroma)
For serving (per 2 cups / 480 ml concentrate)
- 6 cups cold still water or a mix of still and sparkling water, to taste (1.4 liters)
- ice to fill drink dispenser
- lemon slices optional garnish
- lime slices optional garnish
- fresh mint sprigs optional garnish
- frozen berries optional garnish
Instructions
- Wash and prep the lemons. Rinse all lemons under warm water and scrub lightly to remove any waxy coating, especially if you’re using the zest. Pat dry.
- Zest one lemon (optional but recommended). Using a microplane or fine grater, remove the yellow outer peel from one lemon, avoiding the white pith. Set the zest aside.
- Juice the lemons. Roll each lemon on the counter to loosen juice, halve, and juice, catching seeds. Measure out 1.5 cups / 360 ml of juice; add a little extra from another lemon if needed.
- Make the simple syrup base. In a medium saucepan, combine 1 cup / 200 g sugar and 1 cup / 240 ml water. Set over medium heat and stir until the sugar dissolves and the liquid is clear, 3–5 minutes (hot but not boiling hard).
- Cool slightly. Remove from heat and let the syrup cool about 10 minutes; you want it warm, not scalding.
- Combine syrup, zest, and juice. Stir zest into the warm syrup, then pour in the lemon juice and whisk until blended. Taste; it should be strong and sweeter than you’d drink straight since it’s a concentrate. If it tastes harsh, let it rest 15–20 minutes at room temperature to mellow.
- Strain if you prefer a smoother concentrate. Pour through a fine-mesh sieve into a measuring jug or bowl, pressing gently; discard zest/pulp. (Skip if your dispenser spout is wide and you want more aroma.)
- Chill thoroughly. Transfer concentrate to a clean jar or bottle with a tight lid. Cool to room temperature, then refrigerate until cold, at least 2 hours.
- Set up the drink station. For each 2 cups / 480 ml concentrate, mix with 6 cups / 1.4 liters cold water in a pitcher or dispenser. Add about 1.5–2 cups / 360–480 ml ice and stir. Taste and adjust: add more water in 1/2 cup / 120 ml increments if too strong, or a little extra concentrate if weak.
- Garnish and label. Add lemon/lime slices, mint, or frozen berries if desired, and label the ratio (e.g., “1 part concentrate to 3 parts water”) for easy refills.
- For freezer storage (optional). Pour cooled concentrate into freezer-safe containers or ice cube trays, leaving headspace, and freeze. Thaw overnight in the fridge (or a few hours at room temp) and stir before mixing with water.
Nutrition
Calories: 95kcalCarbohydrates: 25gProtein: 0.2gFat: 0.1gSodium: 2mgPotassium: 35mgFiber: 0.1gSugar: 23gVitamin A: 2IUVitamin C: 18mgCalcium: 6mgIron: 0.1mg
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