I just picked the last lemons from my lemon tree. I am busy juicing lemons, freezing the lemon zest, and making lemon treats. I think lemon cream tart is first on the list. While I am enjoying Phoenix's spring weather, I wish lemons were in season when it is 100 degrees out. That is when you really want lemonade. Last year I tried an experiment to see if I could get fresh lemonade in the summer. I made two batches of lemonade but left out half the water. I froze this lemonade concentrate to see if I could get it to last until summer. I froze one batch one month and the other 3 months. Both came out perfect. This year I will try a six month batch to see if the quality will maintain for that long.
To make lemonade concentrate you are going to have to start with a good lemonade recipe. Here is the thing about lemonade recipes. Lemons are not a one size fits all sort of thing. A mild meyer lemon will require twice as much juice as most lemons. And if you happen to get an especially tart lemon you will need more sugar.
The best base recipe comes from Mark Bittman
(your grandmother probably has the same recipe) and it is very simple.
3 cups of water
1 cup fresh squeezed lemon juice
1/2 cup sugar*
Combine all ingredients and serve over ice. Remember to adjust ingredients as needed.
When making lemonade to freeze only use one cup of water. When you are ready to serve add the other two cups. Freeze concentrate in quart freezer bags with instructions on how to reconstitute on the bag.
*I prefer to use a sugar syrup made by combining one cup sugar and one cup water. Heat in a sauce pan until sugar is dissolved. Use more syrup than you would sugar or to taste.