Raspberry Lemonade Concentrate
Here’s a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
| Servings | Prep Time | Cook Time |
| 5pints of concentrate (4 servings each) | 30minutes | 10minutes |
| Servings | Prep Time |
| 5pints of concentrate (4 servings each) | 30minutes |
| Cook Time |
| 10minutes |
Ingredients
- 4 lb fresh raspberries about 14 cups
- 6 cups sugar
- 4 cups lemon juice
- Chilled tonic water or ginger ale
- ice cubes
Portions: pints of concentrate (4 servings each)
Units:
|
Ingredients
Portions: pints of concentrate (4 servings each)
Units:
|
Instructions
- Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil.
- Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight.
- Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
- To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.
Recipe Notes
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts
1 cup: 319 calories, 0 fat (0 saturated fat), 0 cholesterol, 20mg sodium, 83g carbohydrate (78g sugars, 1g fibre), 1g protein.
