Prep your lemons like a boss. Give each lemon a good roll on the counter — think of it as waking them up from their citrus nap. This trick loosens the juice inside so you squeeze every drop without a fight.
Slice and squeeze. Cut those lemons right down the middle, then use your favorite juicer or your bare hands if you’re feeling tough. Juice into a bowl, but watch out for those pesky seeds trying to hitch a ride.
Simmer low and slow. Pour the juice into a small saucepan, turn your burner to low, and let the magic happen. This is where your juice gently thickens and reduces by half, intensifying that bright lemon flavor. Stir occasionally, but no rushing — patience is key here.
Cool it down. Once your juice has shrunk and thickened, take the pan off the heat and let it cool naturally. No rushing this part — the flavor needs time to settle.
Bottle it up. Pour your thickened, zingy concentrate into a clean glass jar or bottle. Screw on the lid tight to keep the freshness locked in.
Keep it fresh. Store your homemade lemon concentrate in the fridge. Use it up within 2-3 weeks, or freeze small portions in ice cube trays so you can grab a burst of lemon power whenever you want.
