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Evelyn came up with another great combination for the Lemonade Concentrate - Raspberries and Strawberries! Thank you Evelyn for sharing your work and picture of this amazing drink which will be perfect for the hot summer months! 

Strawberry Raspberry Lemonade Concentrate
Makes 6-8 pints or 3 quarts of canned concentrate
3 cups strawberries, cleaned and hulled
3 cups raspberries
4 cups freshly squeezed lemon juice
6 cups sugar


In a food processor, blender or bullet puree strawberries and raspberries in batches. 
Transfer strawberry/raspberry puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juice and sugar and stir to combine.

Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat.
Ladle mixture into jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes.

To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.

You can use bottled lemon juice for this recipe as well!!!

**
If you do not want to process this concentrate in canning jars, freeze the concentrate in 1 to 2 cup portions.
Deanna's Strawberry Raspberry Lemonade Concentrate
Thanks for the pic Deanna!

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