- 5 pounds fresh Lemons (use a mix of Meyer lemons and regular lemons)
- 4 cups filtered Water (or Enough To Match The Amount Of Lemon Juice Your Lemons Yield)
- 4 cups Vanilla Sugar (or Enough To Match The Amount Of Lemon Juice Your Lemons Yield)
- 7 jars Pint-sized Canning Jars, Lids And Rings
- Microwave your lemons for 1.5 minutes. Roll them on the counter to release the juice. Juice ‘em!
- Measure your juice. However many cups you end up with will also be the measurements for your water and sugar. This is a strict 1-1-1 relationship. If I end up with 3.75 cups of juice, I put in 3.75 cups of water and 3.75 cups of sugar.
- Dump it all into a pot and bring to a boil (make sure you’ve got lots of headroom in the pot – this will bubble.)
- As soon as it boils, it’s ready to can! Drop it into pint sized canning jars, water bath for 15 minutes. Makes 6-8 pints, depending on how much juice you get.
- Each pint will equal a single container of lemonade. Add the concentrate to your pitcher and then add in water, I add about 3-4 pints of water because this is a concentrate, or to taste, and maybe some mint, or mint tea.
- Mint Limeade Recipe (suburbhomestead.wordpress.com)
- Lacto Fermented Lemonade (arealfoodlover.wordpress.com)
- Lemonade! (whitehothair.com)
- Easter Recipes (cynchronicity.wordpress.com)
- Blend a Whole Lemon Into Lemonade [Video] (lifehacker.com)
- When life gives you lemons…. (forksandsporks.wordpress.com)
- Lemon tart (modernplum.com)