Lemon juice concentrate is a versatile ingredient that can brighten up your culinary creations, from tangy beverages to savory dishes. This guide explores the many uses of lemon juice concentrate, offering tips and recipes to help you make the most of this citrus staple.
What is Lemon Juice Concentrate?
Lemon juice concentrate is made by extracting juice from lemons and then evaporating much of the water. This process results in a concentrated liquid with an intense lemon flavor, which can be stored for extended periods.
Why Use Lemon Juice Concentrate?
- Convenience: Lemon juice concentrate offers a readily available alternative to fresh lemons, saving you time and effort.
- Long Shelf Life: Unlike fresh lemons that can spoil, lemon juice concentrate has a significantly longer shelf life, making it a practical pantry staple.
- Versatility: From beverages to desserts and savory dishes, lemon juice concentrate can enhance a wide array of recipes.
Making Lemonade Concentrate
One popular use for lemon juice concentrate is making lemonade. Here are a couple of recipes:
[Farmhouse Cook Lemonade Concentrate](pplx://action/followup)
Ingredients:
- 13-15 lemons
- 400g (2 cups) sugar
- 310ml (1 1/4 cups) water
Instructions:
- Zest all the lemons, being careful to avoid grating the pith. Reserve the zest for another use, such as salad dressing or baking.
- Juice the lemons until you have about 2 1/2 cups of strained juice. Strain the pulp and seeds to extract every last bit of juice.
- In a medium saucepan (2-3 liters), mix the water and sugar.
- Heat over medium heat for about 4 minutes, stirring gently and frequently, until the sugar has dissolved. Do not boil.
- Take the simple syrup off the heat and carefully pour in the lemon juice, stirring gently.
- Let cool to room temperature.
- Using a clean funnel, pour the concentrate into bottles or jars.
- Store in the fridge for up to 3 weeks, or freeze for up to 3 months.
- Mix with ice-cold water at a ratio of 1 part concentrate to 3 parts water, or to taste.
[Comfortably Domestic Lemonade Concentrate](pplx://action/followup)
Ingredients:
- 1 1/3 cups granulated sugar
- 1 1/3 cups water
- 1 tablespoon minced fresh lemon zest (from 2 medium lemons)
- 1 1/3 cups freshly squeezed lemon juice (from 8 medium lemons)
Instructions:
- Combine the sugar and water in a small saucepan set over medium-low heat.
- Slowly bring the mixture to a boil, stirring occasionally, until sugar is completely melted. Remove from heat.
- Stir the lemon juice and zest into the simple syrup. Set the concentrate aside to cool to room temperature.
- Once cooled, store in an airtight container in the refrigerator for up to two weeks, or frozen for up to two months.
- To prepare lemonade, mix 1/4 cup lemonade concentrate with 3/4 cup cold water. Stir and add ice as desired. For a quart, combine 1 cup concentrate with 3 cups cold water.
Other ways to use Lemonade concentrate
- Cocktails: Lemonade concentrate isn’t just for lemonade; it’s also an excellent addition to cocktails. For a lemon drop martini, mix equal parts concentrate and vodka, then shake with ice.
- Sanpellegrino Limonata: Create a homemade version by filling a glass 1/3 full with concentrate, then topping off with seltzer.
Beyond Beverages: Culinary Uses
Lemon juice concentrate isn’t just for drinks; it can also enhance a variety of dishes.
- Marinades: Lemon juice acts as an acidic base for marinades, adding flavor and tenderizing meat.
- Desserts: The tangy flavor of lemon juice concentrate can brighten up desserts.
- Sauces and Dressings: Add lemon juice concentrate to sauces and dressings for a zesty twist.
- Lemon Garlic Chicken: Combine lemon juice with garlic and herbs for a flavorful marinade for chicken.
Making Beet Juice with Lemon
Lemon juice concentrate can also be used to balance the flavors in vegetable juices. Here’s a recipe for beet juice with lemon and ginger:
Ingredients:
- 2 medium beets, scrubbed clean and tops trimmed
- 1 medium seedless cucumber, rinsed
- 1-inch piece fresh ginger, scrubbed clean
- 1 medium lemon
Instructions:
- Chop the beets, cucumber, and ginger into thin pieces small enough to pass through the juicer easily.
- Cut away the yellow peel from the lemon, leaving most white pith and lemon flesh. Slice the lemon into slices and remove any seeds. Set half the lemon aside.
- Turn the juicer on and push everything through, alternating between the beets, cucumber, and lemon.
- When everything but the reserved lemon has been juiced, stir the juice and taste for tartness.
- Add the remaining lemon if needed. If the juice is too tart, consider adding a couple of scrubbed, unpeeled carrots or a small cored apple.
Note: If you don’t have a juicer, blend the ingredients in a high-powered blender for 60 to 90 seconds. Then, strain it through a fine mesh strainer before drinking.
Storing Lemon Juice Concentrate
- Refrigeration: Lemon juice concentrate can be stored in the refrigerator for up to 2-3 weeks.
- Freezing: For longer storage, freeze the concentrate for up to 2 months. Thaw in the refrigerator before using.
With its versatility and convenience, lemon juice concentrate is a valuable ingredient for any home cook. Whether you’re making refreshing beverages or adding a zing to your favorite dishes, this guide provides you with the inspiration and knowledge to make the most of lemon juice concentrate.