Strawberry Lemonade Concentrate
I looked at the recipe last night and found it very simple to put together.
- 6 cups strawberries, cleaned and hulled
- 4 cups freshly squeezed lemon juice
- 6 cups sugar
Makes 6-8 pints or 3 quartsof canned concentrate
In a foodprocessor, blender or bullet puree strawberries in batches.
Transfer strawberry puree to a stainless steel saucepan over medium-high heat. DO NOTBOIL. Add lemon juice and sugar and stir to combine.
Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Becausethis recipe has sugar it will get to temperature rather quickly so keep youreye on the thermometer. Remove from heat.
Ladle mixtureinto jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten ringsjust 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. Adjustconcentrate 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.