(Closed) Lemonade – fresh or from concentrate?

posted 7 years ago in Reception
Post # 3
Member
14750 posts
Honey Beekeeper
  • Wedding: June 2011

I make fresh all the time at work and it is a real pain in the rear without a proper juicer (even with one).   I will go through cases of lemons just to make a five gallon container (usually 1.5 to 2 cases depending on the juiciness of the lemons).  It’s really good, but most of the time I really can’t tell the difference.  You might think about making the frozen and floating some fresh lemon in it (without the rine).

Post # 4
Member
1260 posts
Bumble bee
  • Wedding: June 2010

I think you could do a compromise – I have a fresh lemonde recipe that is SUPER easy – the quick cheat is using lemon juice already squeeze in a bottle rather than squeezing the lemons yourself. I use this recipe all the time and people LOVE it.  Here it is:

Perfect Lemonade from simplyrecipes.com

Makes: 2 qt or ~ 1.8 L

3/4 c sugar

1 c. water

1 c. lemon juice (or juice of 4-6 lemons)

3-4 cups cold water to dilute

1. Make syrup – heat sugar and 1 c. water in a saucepan to dissolve sugar

2. add lemon juice and syrup to pitcher. Add 3-4 c. cold water. Refrigerate 30-40 min. Add more lemon juice if you find it is too sugary for your taste (I find it is just right)

3. Serve with ice and sliced lemons (or mint!)

This recipe could easily be modified to make lemonade for a large group, and you can see it is speedy – the longest part is dissovling the sugar to make the syrup and then cooling it in the fridge!

Good luck!

Post # 6
Member
5263 posts
Bee Keeper
  • Wedding: June 2012

Another vote for fresh! We get the fresh stuff that they make in Whole Foods (although I only know of one location where they brew it on-premise in the city) and I will never go back to the from-concentrate stuff, even if it’s organic. 

Post # 7
Member
1765 posts
Buzzing bee

We thought about making homemade, but I bought Paul Newman’s for my daughter’s wedding reception last year.  Yummy and didn’t have to worry about another DIY!!!  🙂

Post # 8
Member
4486 posts
Honey bee

Serve fresh if at all possible. Most people can tell a difference.

Post # 9
Member
1079 posts
Bumble bee
  • Wedding: August 2010

I second using bottled lemon juice. I do

1C lemon juice

1C sugar

3C water

shake

Post # 10
Member
10851 posts
Sugar Beekeeper
  • Wedding: September 2010

Crazy question, but could you hire a fresh lemonade stand? You know like the ones you see at fairs where they make them on the spot and put the half a lemon in your cup? That would be AWESOME!!!!

 

Post # 11
Member
570 posts
Busy bee
  • Wedding: August 2011

I love the compromise recipe, and I also vote for fresh if you have the time to do it! I think it would also taste better. 🙂

Post # 12
Member
2271 posts
Buzzing bee
  • Wedding: August 2009

Fresh is best! I learned from the Amish to simply squueze a lemon (per serving), add some sugur, mix with ice water. That’s it!

Post # 13
Member
26 posts
Newbee
  • Wedding: June 2011

Fresh is great but If you end up going with frozen concentrate, you might want to use Minute Maid Premium. Cooks Illustrated rated it higher than Minute Maid’s unfrozen version, Nantucket Nectars, Odwalla, Tropicana and a couple of others. Seems like a promising review.

Here’s the link, though you may need a membership to view it: http://www.cooksillustrated.com/tastetests/results.asp?docid=10010

Post # 14
Member
154 posts
Blushing bee
  • Wedding: June 2011

correct me if I am wrong, but what if you bought it from Chik Fil A ? not sure where you are from or if you heve them, but im pretty sure they make their lemonade and sweet tea fresh and they do sell them in gallons.

Post # 15
Member
4 posts
Wannabee
  • Wedding: April 2011

I was wondering about the same thing; we’re having a lemonade and iced-tea bar for the non-drinkers.  I’m going to try the compromise recipe for my sweetie’s upcoming birthday for a practice run.  Thank you!!

Post # 16
Member
2196 posts
Buzzing bee
  • Wedding: January 2013

I definitely vote for fresh, it’s deeeeefinitely the sort of thing you can tell a difference in imo–and it’s all about the fresh squeezed lemons, the rest of it doesn’t matter!  Sugar is sugar whether it was in a can or boiled in the morning of.  Those fresh, just squeezed lemons are what make it.  There’s got to be somewhere that makes it fresh in your area.  I would do some quick hunting and see if you can place an order!

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