Lemon Sour Mix
Bar Prep • mix
Description
A fresh, balanced at-home sour mix made from freshly squeezed lemon juice and 1:1 simple syrup. Use as the acid-sweet component in sours, Collinses and many classic cocktails. Bright lemon flavor and clean sweetness — no artificial colors or preservatives.
History
Sour mixes evolved as a convenient pre-made component for sour-style cocktails (whiskey sour, gin sour, etc.). Historically, bartenders combined fresh citrus and sugar; commercial bottled "sour mix" later appeared for speed. This recipe returns to the fresh-juice approach used by classic bartenders.
Instructions
Step 1.
1) Ingredients: 2 cups (480 ml) freshly squeezed lemon juice (about 8–10 medium lemons), 2 cups (480 ml) granulated sugar, 2 cups (480 ml) water. Optional: 1 teaspoon finely grated lemon zest (for extra aromatics), pinch of citric acid (for stability).
Step 2.
2) Make simple syrup: In a small saucepan combine 2 cups water and 2 cups sugar. Heat gently, stirring until the sugar fully dissolves; do not boil. Remove from heat and cool to room temperature. If adding zest, steep the zest in the warm syrup for 10–15 minutes, then strain.
Step 3.
3) Juice lemons: Roll lemons on the counter to loosen juices, cut and juice. Strain juice through a fine mesh sieve into a clean container to remove pulp and seeds.
Step 4.
4) Combine: Mix the cooled simple syrup and strained lemon juice in a sanitized container or bottle. Stir or shake to combine.
Step 5.
5) Chill and rest: Refrigerate the mix for at least 1 hour to meld flavors. Taste and adjust: if too sweet, add up to 1/4 cup more lemon juice; if too tart, add up to 1/4 cup more syrup.
Step 6.
6) Use and label: Store in an airtight glass or food-safe PET bottle, label with date made. Shake before each use.
Step 7.
7) Optional variations: For a brighter, less sweet mix use a 2:1 juice-to-syrup ratio (e.g., 2 cups lemon juice to 1 cup syrup). For a thicker, longer-lasting syrup use a 2:1 syrup (2 parts sugar to 1 part water) and then combine 1:1 with juice for a richer mouthfeel.
Storage
Keep refrigerated at 40°F (4°C) or below in a sealed glass or food-grade bottle. Shake before use. Mark with the preparation date and discard after 5 days. Do not leave at room temperature. For longer shelf life, make smaller batches or pasteurize (briefly heat the combined mix to 140°F/60°C and cool quickly) — this may slightly alter fresh flavor.