Raspberry Lemonade Concentrate |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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Our home economists created a concentrate so you can 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:
1. 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 the heat; skim off foam.
2. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
3. To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice. Yield: 5 pints (4 servings each).
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