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Raspberry Lemonade Concentrate Recipe

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.—Taste of Home Test Kitchen

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Raspberry Lemonade Concentrate Recipe

Prep: 30 min. Process: 10 min.

Yield: 20 Servings

30 10 40

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 the heat; skim off foam.
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.
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