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Raspberry Lemonade Concentrate

 Raspberry Lemonade Concentrate
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
20 ServingsPrep: 30 min. Process: 10 min.


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


  • 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. Yield: 5 pints (4 servings each).
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.