6 cups water
8 cups granulated sugar
8 cups freshly squeezed lemon juice
Make a sugar syrup by boiling the sugar and water together. Cool completely.
Squeeze the lemons and strain out seeds. Add to cooled sugar syrup and chill.
This makes 18 cups of lemonade concentrate. To serve, add equal parts of chilled water.
Makes 36 cups.
Mint Lemonade
Add 1 quart washed mint leaves to the hot sugar syrup; let it steep until cool. Strain out the leaves and proceed with the recipe.
Raspberry Lemonade
Add 12 – 24 ounces frozen raspberries to the hot sugar syrup. Cook for a few minutes until the raspberries have broken down. Cool thoroughly, then strain and proceed with the recipe. Note: adding additional lemon (1 cup) to the raspberry lemonade concentrate will give it more punch.
2017