Raspberry Lemonade Concentrate Recipe

3.5 3 6
Raspberry Lemonade Concentrate Recipe
Raspberry Lemonade Concentrate Recipe photo by Taste of Home
Publisher Photo

Raspberry Lemonade Concentrate Recipe

Read Reviews
3.5 3 6
Publisher Photo
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 of Home Test Kitchen
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. Process: 10 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. Process: 10 min.

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. Yield: 5 pints of concentrate (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.
Originally published as Raspberry Lemonade Concentrate in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p209

Nutritional Facts

1 cup: 319 calories, 0 fat (0 saturated fat), 0 cholesterol, 20mg sodium, 83g carbohydrate (78g sugars, 1g fiber), 1g protein.

  • 4 pounds fresh raspberries (about 14 cups)
  • 6 cups sugar
  • 4 cups lemon juice
  • Chilled tonic water or ginger ale
  • Ice cubes
  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.
  4. To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice. Yield: 5 pints of concentrate (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.
Originally published as Raspberry Lemonade Concentrate in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p209

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Reviews forRaspberry Lemonade Concentrate

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vsaprod6 User ID: 9213597 269045
Reviewed Jul. 6, 2017

"Good one and tasty"

MY REVIEW
RSchossow User ID: 5888772 174579
Reviewed May. 27, 2014

"Sounds wonderful. I think I want to see if I can do this with blackberries....Mmmmmm. Side note...chubbybunny63...pretty sure the 5 pints refers to the the amount of concentrate you get from the recipe, not the amount of finished lemonade you will get once you mix it according to directions. (I was thinking the same thing as you. 5 pints from 2...huh?) :)"

MY REVIEW
chubbybunny63 User ID: 5616180 211410
Reviewed May. 21, 2014

"Mix 1 pint concentrate with 1 pint tonic water. Serve over ice. Yield: 5 pints (4 servings each).

How can 1 pint concentrate plus 1 pint tonic water = 5 pints?"

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