Food Recipes How to Make Homemade Frozen Lemonade Concentrate 4.0 (51) 4 Reviews Learn how to make homemade frozen concentrate lemonade so a refreshing lemonade is always within reach. By Heath Goldman Heath Goldman Heath is a trained chef, recipe developer, and writer. The friend everyone calls when they have an emergency cooking question, Heath has created content for women's lifestyle and food publications for over 10 years. She specializes in instructional cooking articles, features stories, and low-maintenance recipes with big flavor. Highlights: * More than a decade of experience writing and editing food articles and developing recipes * Contributor to national brands like Real Simple, Southern Living, Food and Wine, Food Network, and PureWow * Extensive cooking experience including: line cook at L'ecole Restaurant in New York, stage at Le Bernardin in New York, pastry chef at Williams College Bakery in Massachusetts, caterer for tens of private events * Graduate of the French Culinary Institute (now known as Institute Of Culinary Education), a professional culinary arts program that consists of 650 instructional hours Real Simple's Editorial Guidelines Updated on April 26, 2022 Print Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 15 mins Yield: 5 cups syrup (16 servings) Jump to Nutrition Facts Jump to recipe The beauty of instant lemonade is you can keep it around for ages. The obvious downside is it's nowhere near as delicious as the homemade version (and it's often full of artificial ingredients). Luckily, it's easy to make a lemonade concentrate that you can store in the refrigerator for up to three weeks or in the freezer for up to six months. Most lemonade recipes instruct you to make a concentrate that you then dilute with water and ice. For this storable version, you only need to make the concentrate part, so you can then dilute it with water and ice whenever the mood strikes. Hannah Zimmerman Ingredients 2 cups sugar 2 ½ cups fresh lemon juice (from about 15 medium lemons) Directions Bring sugar and 1¼ cups water to a boil and cook, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove from heat and let cool. Combine sugar syrup and lemon juice in an airtight container. Store in the refrigerator for up to three weeks or in the freezer for up to six months. To serve, mix 1 part syrup with 1 part water. Pour over ice. Greg DuPree Chef's Notes Tip: For easy freezing, divide the syrup and freeze in four smaller containers. Print Nutrition Facts (per serving) 106 Calories 28g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 106 % Daily Value * Sodium 1mg 0% Total Carbohydrate 28g 10% Total Sugars 26g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.