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.

 

Ingredients

  • 4 pounds fresh raspberries (about 14 cups)
  • 6 cups sugar
  • 4 cups lemon juice
  • Chilled tonic water or ginger ale
  • Ice cubes

Directions

  • 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.

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 fiber), 1g protein.

 

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