Mango Peach Lemonade Concentrate
Here is Brandi's fantastic picture and her recipe for the Mango Peach Lemonade Concentrate.
- 3 cups peaches, frozen or fresh, pits removed
- 3 cups mangos, pit removed
- 4 cups freshly squeezed lemon juice
- 6 cups sugar
Makes 6-8 pints or3 quarts of canned concentrate
In a foodprocessor, blender or bullet puree peaches and mangoes in batches.
Transfer mango peach 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 keepyour 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 cannerat a boil for 15 minutes.
To reconstitute, mix one partconcentrate with one part water, tonic water or ginger ale. Adjust concentrateto suit your taste.
**If you do notwant to process this concentrate in canning jars, freeze the concentrate in 1to 2 cup portions.