Pina Colada Lemonade
Thank you Teresa for your inspiration, friendship, and great recipe!
- 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.