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OT: Raspberry Lemonade Concentrate (20)




Source of Recipe


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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.