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Some fruit juices can be heated to drive off excess water (especially those with a higher sugar content) but citrus doesn't tolerate this well. Fresh-squeezed citrus will get bitter and acrid if reduced. Instead, squeeze your citrus as normal and freeze the juice in an open container. Once it's set into a solid block, place it into a funnel or strainer ...


All you need to do for a good concentrate is the treacle route. You heat your juice to somewhere above 60 Celsius (below is generally dangerous, although lemon juice is probably acidic enough to not worry, and besides will go too slowly) and 85 Celsius, and keep the temperature stable until you have reached the consistency you wanted. If you see a simmer, ...

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