Raspberry Lemonade Concentrate Recipe

Yield: 20 Servings

Raspberry Lemonade Concentrate

Photo by Taste of Home©

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.
  2. 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.
  3. 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. Yield: 5 pints (4 servings each)

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.

Nutritional Facts:
1 cup lemonade equals 319 calories, trace fat (0 saturated fat), 0 cholesterol, 20 mg sodium, 83 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Raspberry Lemonade Concentrate in Taste of Home’s Holiday & Celebrations Cookbook Annual 2010, p209

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