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 Recipes Test Kitchen, Milwaukee, Wisconsin
Raspberry Lemonade Concentrate
Raspberry Lemonade Concentrate
Prep Time
30 min
Cook Time
10 min
Yield
5 pints of concentrate (4 servings each)
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.
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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