LEMONADE CONCENTRATE

1 1/2 cups sugar

1 tbsp lemon zest

1 cup water

1 1/2 cups fresh lemon juice

For lemon syrup, combine sugar and lemon zest in a food processor. Process until lemon zest is finely chopped and sugar starts to turn yellow. Transfer sugar mixture to a small saucepan; add the water. Heat over medium heat, stirring until sugar is dissolved, 4 to 5 minutes. Cool 20 minutes.

Strain lemon syrup through a fine-mesh sieve into a 1-quart jar; discard lemon zest solids. Stir lemon juice into lemon syrup. Cover and chill concentrate up to 1 week.

To make lemonade:

Mix equal parts concentrate and water (1 to 1 ratio) and serve over ice. Taste, and adjust flavor by adding water a little at a time.

To make Lavender Lemonade:

2 cups still or bubbly filtered water

1 1/2 cups Lemonade Concentrate

1/2 cup lavender syrup (such as Monin brand)

Ice cubes

Lavender sprigs or buds for garnish, if desired

To make Pina Colada Lemonade:

1 cup Lemonade Concentrate

1 can (15-oz) cream of coconut  (such as Coco Lopez brand)

3 cups unsweetened pineapple juice 

1/2 cup filtered water

Small pineapple wedges

Toasted desiccated coconut

Crushed ice

Combine Lemonade Concentrate, cream of coconut, pineapple juice, and filtered water in a pitcher; stir well.

Wipe the rims of glasses with a pineapple wedge. Dip in toasted coconut. Carefully add crushed ice and pour lemonade mixture into glasses. Garnish with the pineapple wedges.

file photo for reference only