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    OT: Raspberry Lemonade Concentrate (20)


    Source of Recipe


    .
    OT: Raspberry Lemonade Concentrate (20)

    Taste of Home's Holiday & Celebrations Cookbook Annual 2010
    Prep: 30 min. Process: 10 min.
    Yield: 5 pints of concentrate (4 servings each).

    Here's a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. —Taste of Home Test Kitchen

    Ingredients:
    • 4 pounds fresh raspberries (about 14 cups)
    • 6 cups sugar
    • 4 cups lemon juice

    • Chilled tonic water or ginger ale
    • Ice cubes

    Directions:
    1. Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil.

    2. Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight.

    3. Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

    4. To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.


    Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

 

 

 


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