Homemade Strawberry Lemonade Concentrate and How to Can It
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This homemade strawberry lemonade concentrate is made with fresh-squeezed lemons, ripe strawberries, and real cane sugar — and it might be the best thing we’ve made all summer. One batch fills six pint jars to store on the shelf, plus a fresh half-gallon to enjoy the same day. We made ours the slow way, with a house full of kids and a cast iron citrus squeezer that’s basically a family heirloom at this point.
But whether you make it as a whole-day project or a quick afternoon batch, the result is the same: a rich, tangy, beautiful concentrate that makes a full half-gallon of lemonade with nothing but cold water. Here’s exactly how we do it.
In our modern social media world, everything seems to be going by at double time. Most people are glued to their devices, where their attention is held for about 8 seconds before something new and exciting is on the screen.
This constant change and short attention span, combined with the always full schedules and social calendars makes everyone so busy they miss out on the little things. I think that’s why slow living is becoming so trendy. Strawberry lemonade was one step closer to slow living for us this week.
What is slow living?
Slow living is term recently coined by online authors that represents a lifestyle full of intention. It describes an ideology that aims to slow down, enjoy the moment, be with family and friends in a genuine way. I also believe it’s a desire to disconnect from the information overload provided by the internet. According to slowlivinglsn.com, slow living is a mindset with a history rooted in European cultures over the past 50 years or so.
Intentional slow living in an overloaded lifestyle
Our life is busy and full with ministry, a large family, homeschooling, running several business, and always attempting to create additional income. With everything going on, it’s easy to neglect the things that are most important- our children, our relationships, our home. But with the slow living mindset, we can transition to more intentional life where we purposefully choose our activities.
The Busiest Season means we NEED slow living more
Summertime on the homestead means there is always something to do next. There is no shortage of projects or chores. It also happens to be the busy season for both of our businesses. Everyone is out in their RVs enjoying the weather which means things are breaking. The phone rings off the hook every day with people looking for mobile RV repairs. And with kids out of school across the country, go karts are definitely a huge hit. The karts we sell, the parts we sell!
Convenience isn’t always the best choice
In the midst of all the busyness, it would be so easy to choose convenience. To send the kids to watch a movie instead of helping to pack parts order. Thankfully we don’t have the option of any sort of food delivery, or else I would probably cave to that on a regular basis. I love cooking, but the kitchen is so hot and time consuming! And how easy would it be to just buy the little jar of pink lemonade powder and mix up a gallon for my kids?!
We intentionally chose homemade, fresh squeezed strawberry lemonade for this summer. With a great deal on both lemons and strawberries and a day set aside to just hang out, I know we could make this delicious treat. Plus, Strawberry lemonade always tastes better when it’s made with love by tiny little hands.
Ingredients for Strawberry Lemonade Concentrate
This recipe makes approximately 6 pint jars of concentrate, each of which yields one half-gallon of finished lemonade. You’ll need about 20–24 medium lemons (enough to yield roughly 4 cups of fresh-squeezed juice), 2 pounds of fresh strawberries, and 2 to 3 cups of sugar depending on how sweet you like it.
We use organic cane sugar and find that starting with 2 cups and tasting as you go gives you the most control over the final flavor. That’s it — three real ingredients, no powder, no preservatives, nothing artificial.
Preparing Ingredients for our Strawberry Lemonade
The project started with a case of lemons from Azure Standard. My old year old took the job of slicing the lemons in half, then squeezing all the juice out of each piece. We use an antique cast iron citrus squeezer that a dear friend gave me. She knew that I love cast iron and picked it up at an antique shop as a gift for me. Every time I use it (and that’ s a lot), I think of her and it feels like a little hug from a thousand miles away!
The 4 year old had to be on the table, of course. He switched between dumping the lemon seeds out of the strainer and picking up strawberry leaves to add to the chicken scraps. It took all of my self control not to make him get off the table- but he would have missed all the fun if he couldn’t be up there in the middle of everything!
How to Make Strawberry Lemonade Concentrate From Scratch
Start by halving all your lemons and squeezing out every drop of juice. A citrus press makes this dramatically easier — we use an antique cast iron squeezer that a dear friend found at an antique shop, and honestly it turns a tedious task into something worth doing slowly.
Strain the juice through a fine mesh strainer to catch the seeds, then set it aside. Rinse your strawberries well, remove the hulls, and chop them roughly so they blend easily. Combine the lemon juice and strawberries in a blender and blend until completely smooth.
Pour the blended mixture into a large heavy-bottomed pan, add your sugar, and heat over medium, stirring frequently until the sugar is fully dissolved. Do not boil — you’re dissolving, not cooking down. Taste and adjust sweetness before you pour into jars.
Zero Waste- Turn Loom Peels into Cleaning vinegar
Meanwhile, the 5 year old was taking the used up lemon peels and stacking them into a half gallon jar. As they stacked up, he would take the wood rolling pin and smash them down really well. Once the lemons reached the top of the jar, he would fill the jar up with vinegar and add a lid.
Before you toss those spent lemon peels, consider this: they make one of the best natural cleaning solutions you can have in your home. Pack the squeezed peels tightly into a half-gallon jar, pressing them down with a wooden rolling pin as they stack up.
Once the jar is full, pour white vinegar over the top until everything is submerged and seal the lid. Let it sit for two to four weeks, then strain out the peels. What’s left is a citrus-infused cleaning vinegar that cuts grease, deodorizes, and smells like a lemon grove. Nothing from this batch goes to waste.
The Strawberries for Strawberry Lemonade
Of course, so far we have only talked about the lemon portion, but this article is about Strawberry Lemonade! The 11 year old rinsed the strawberries well, cut off the leaves, and diced the berries to fit into the blender more easily.
Slow Down and take lots of Pictures
Once everything was prepared, the kids were so excited to take a break for a photo shoot. Then we had to clean everything up. Cleaning with kids isn’t always easy-they tend to make more messes. It’s hard to watch and takes a lot more time than just doing it yourself. But I was already fully committed to our day of slow living and spending time with my children with purpose. We got everything cleaned up and got some adorable photos. I believe memories were made in that moment!
Finish the Lemonade Concentrate
While the kids played outside in the water hose for a bit, I blend up the lemon juice and strawberries. After a couple hours of squeezing lemons, they just needed a break! I added the blended juice to a large, heavy bottomed pan and stirred in lots of sugar.
The only saving grace in my mind is that it was organic cane sugar. I prefer to make diet decisions with the mindset of “mind over matter”. In other words, if you don’t mind, it won’t matter. There is some science somewhere that backs up my idea that how you think about your food affects how your body receives it. I won’ t list all of that here, but you can research it!
How to Can Strawberry Lemonade Concentrate for the Shelf
Canning this concentrate means you’ll have homemade strawberry lemonade on the shelf all summer — and into fall — without taking up fridge space. Prepare your water bath canner and sterilize your pint jars.
Ladle the hot concentrate into the jars leaving 1/4-inch headspace, wipe the rims clean, apply lids and rings to fingertip tight, and process in a boiling water bath for 15 minutes. Remove and let cool undisturbed for 12–24 hours. You should hear the satisfying pop of each lid sealing as they cool.
Any jars that don’t seal should go straight into the fridge and be used within two weeks. Properly sealed jars stored in a cool, dark pantry will keep for 12 to 18 months. Tuck a jar or two into a gift basket for a special gift!
Make It Probiotic — Naturally Fermented Strawberry Lemonade
Here’s a fun variation worth trying once you have your concentrate: pour one pint of concentrate into a swing-top jar, top it up with water to fill, then add two to three tablespoons of whey, water kefir, a ginger bug, or finished kombucha. Seal the swing top and leave the jar on the counter at room temperature for 24 to 48 hours.
The naturally occurring cultures will consume some of the sugar, add gentle carbonation, and create a lightly fizzy, probiotic-rich strawberry lemonade that is genuinely delicious. Burp the jars once a day to release pressure, then move to the fridge once it reaches your desired level of fizz. This is a wonderful way to turn a sweet summer drink into something that’s actually working for your gut.
How to Make Strawberry Lemonade from the concentrate
This concentrate makes it super simple to make a half gallon of Tangy strawberry lemonade. One pint of concentrate plus 3 points of cold water makes the perfect serving for about 8 glasses of lemonade. We mixed ours in a half gallon mason jar, which would have been a great way to store it int he fridge.
Mix up a batch to serve alongside a simple family dinner. If you want to feel fancy, serve some lemonade alongside some Greek Chicken and a fresh Greek tomato salad for the ultimate summer meal. You can also add this to your rotation of homemade summer treats like lime popsicles, Orange cream popsicles, and strawberry smoothie pops.
To make our more fun, We portioned our strawberry lemonade out into 8 one swing top jars. I haven’t tried it, but I’m thinking you could add whey, water kefir, a ginger bug or some kombucha at this point. You could leave the jars on the counter with the swing top sealed and add some probiotics and carbonation!
Results of making Strawberry Lemonade with a bunch of kids
The strawberry lemonade turned out beautifully! The kids thought it was delicious and we proceeded with another photoshoot! By the end of the day, we were all worn out and enjoying our cold strawberry lemonade. This is definitely a recipe we will make again and again over the coming summer months. And thankfully we have 6 servings put on the shelf for days when we can’t enjoy slow living and need convenience.
Homemade Strawberry Lemonade Concentrate (Fresh Squeezed + Canning Instructions)
Equipment
- 1 water bath canner or a large stock pot
- 6 pint jars with lids and rings
Ingredients
- 20 medium lemons approximately 4 cups fresh-squeezed juice
- 2 pounds fresh strawberries hulled and roughly chopped
- 2 cups organic cane sugar start with 2 cups and adjust to taste
Instructions
- Slice all lemons in half and squeeze out every drop of juice using a citrus press or citrus squeezer. Strain the juice through a fine mesh strainer to remove seeds and pulp. Set the juice aside. Reserve the spent peels for citrus cleaning vinegar if desired (see notes).
- Rinse strawberries thoroughly under cold water. Remove the hulls and roughly chop the berries so they blend easily and smoothly.
- Add the strained lemon juice and chopped strawberries to a blender. Blend on high until completely smooth. If your blender is small, work in batches.
- Pour the blended mixture into a large heavy-bottomed saucepan. Add 2 cups of sugar and stir to combine. Heat over medium, stirring frequently, until the sugar is completely dissolved. Do not boil. Taste the concentrate and add additional sugar one tablespoon at a time until it reaches your desired sweetness. Remove from heat.
- Prepare your water bath canner and bring it to a simmer. Ladle the hot concentrate into sterilized pint jars leaving 1/4-inch headspace. Remove any air bubbles with a bubble remover or thin spatula. Wipe the jar rims clean with a damp cloth. Apply lids and screw on rings to fingertip tight — not over-tightened.
- Lower jars into the boiling water bath canner. Process pint jars for 15 minutes at sea level (see notes for altitude adjustments). When processing time is complete, turn off the heat, remove the lid, and let jars rest in the canner for 5 minutes before removing.
- Remove jars and place on a towel-lined counter, leaving at least 1 inch of space between jars. Do not disturb for 12–24 hours. You should hear the satisfying pop of each lid sealing as they cool. After 24 hours, press the center of each lid — it should not flex up and down. Any unsealed jars must go into the refrigerator and be used within 2 weeks.
- To serve
- Mix 1 pint (2 cups) of concentrate with 3 pints (6 cups) of cold water for one half-gallon of strawberry lemonade — approximately 8 glasses. Stir well, pour over ice, and enjoy.
Notes
Serving ratio: 1 pint concentrate + 3 pints cold water = 1 half-gallon / approximately 8 glasses of lemonade.
Altitude adjustments for canning: 1,001–3,000 ft: add 5 minutes (process 20 minutes)
3,001–6,000 ft: add 10 minutes (process 25 minutes)
6,001–8,000 ft: add 15 minutes (process 30 minutes)
Above 8,000 ft: add 20 minutes (process 35 minutes) No canning? No problem: Let the concentrate cool completely and store in sealed jars or an airtight container in the refrigerator for up to 7–10 days. To freeze, pour cooled concentrate into freezer-safe containers leaving 1 inch of headspace and freeze for up to 6 months. Thaw overnight in the refrigerator before using.
Frozen strawberries: Work just as well as fresh. Thaw completely before blending.
Lemons: Buy by weight rather than count — 5 to 6 pounds of medium lemons reliably yields about 4 cups of juice.
Probiotic version: Once diluted and ready to drink, add 2–3 tablespoons of whey, water kefir, ginger bug, or finished kombucha to a swing-top jar of lemonade. Seal and leave on the counter 24–48 hours to ferment and carbonate naturally. Burp the jars once daily. Move to the refrigerator once it reaches your desired fizz level.
Zero-waste lemon peels: Pack spent lemon peels tightly into a half-gallon jar, cover completely with white vinegar, seal, and let sit 2–4 weeks. Strain and use as a natural citrus cleaning solution.
Kids can help with: squeezing lemons, hulling strawberries, pouring concentrate into jars, and of course — the taste testing.
Nutrition
Mix one pint of strawberry lemonade concentrate with three pints of cold water — that’s a 1:3 ratio — for a half-gallon of lemonade, which makes about 8 glasses. Stir well, pour over ice, and taste. If you want it sweeter, add a simple syrup on the side so everyone can adjust their own glass.
Properly canned and sealed pint jars will keep in a cool, dark pantry for 12 to 18 months. Once a jar is opened, store it in the refrigerator and use it within two weeks. Uncanned concentrate made for the fridge only stays fresh for about 7 to 10 days.
Yes — frozen strawberries work well and are often more affordable than fresh, especially out of season. Thaw them fully before blending. The flavor will be slightly less bright than fresh, but the concentrate will still be delicious and will can just as well.
For a batch that fills approximately 6 pint jars, plan on 20 to 24 medium lemons. Lemon size varies quite a bit, so buying by weight (around 5 to 6 pounds) is more reliable than counting. You’re aiming for about 4 cups of freshly squeezed juice.
Yes — lemon juice is highly acidic, which makes it safe for water bath canning without a pressure canner. Always follow tested processing times (15 minutes for pints at sea level, adding time for altitude), use sterilized jars, and check every seal before storing. When in doubt, refrigerate rather than shelf-store.
Absolutely. Simply let the concentrate cool completely and pour it into jars or an airtight container in the refrigerator. It will keep for 7 to 10 days. You can also freeze it in pint-sized freezer containers for up to 6 months — just leave headspace for expansion.
You’ll Also Love
- Sourdough Gift Basket Ideas — package your lemonade concentrate with homemade sourdough goods
- Greek Tomato Salad — the perfect summer pairing
- Chicken Casserole From Scratch — a family dinner to serve alongside
About the Author
Kim is a homeschooling mama of 5 who has been teaching her children at home since the very beginning — from preschool through high school. Over the past decade, she and her family have built a homestead from the ground up, starting with meat and egg chickens, growing into a large garden, and learning to preserve their harvest.
She taught herself to sew 13 years ago through books and early YouTube tutorials, and has been making modest, affordable clothing for her girls ever since.
Cooking from scratch became a necessity and a passion as her family learned to eat more nutritionally and live more frugally. She tests all of her sourdough and fresh milled flour recipes on the kids to ensure they’re delicious and nutritious.
At Plain Living, Kim shares what she’s actually lived — not theory, but the real skills she’s picked up through years of trial, error, and love for her family and home.
