If you have been following so many drink concentrates combinations during the summer I’m adding a fantastic flavor that was inspired by Teresa from my Facebook page. Teresa messaged this morning with a few fruits that would bring a tropical flare to this shelf stable drink after water bathing.
Teresa said: We are making drink concentrate. We want to use pineapple, lemon juice, and could we add coconut extract?
GANG! Pina Colada Lemonade concentrate is WONDERFUL! We used 3 20oz cans crushed pineapple in unsweetened juice, (to make 6 cups), 4 cup lemon juice, 6 cups sugar and right before jarring we added 3 teaspoons coconut extract. Oh Yum! I suppose you could reconstitute w/ water or sprite, or gingerale, but you could just add rum! ps: we pureed the pineapple.
Pina Colada Lemonade
- 6 cups pineapple or 3-20 oz cans crushed pineapple
- 4 cups freshly squeezed lemon juice*
- 6 cups sugar
- 3 t. coconut extract
- Makes 6-8 pints or 3 quarts of canned concentrate
- In a food processor, blender or bullet puree pineapple in batches.
- Transfer pineapple 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. Add coconut extract.
- 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.