STRAWBERRY LEMONADE CONCENTRATE |
(Country Woman) |
Use fresh strawberries
This unusual concentrate recipe was discovered in Country Woman magazine It’s a refreshing beverage to be enjoyed during and long after the strawberry season is over—a great way to preserve an abundance of strawberries. |
Yield: 6 quarts (6 L) |
||
| 4 quarts | fresh strawberries, washed and hulled |
4 L |
| 4 cups | fresh lemon juice (about 16 lemons) |
1 L |
3 quarts |
water |
3 L |
| 6 cups | sugar |
1.5 L |
| Directions: | ||
| 1. Puree strawberries in a blender or food processor. | ||
| 2. Place strawberries in a large kettle; add lemon juice, water and sugar. Heat to 165 degrees F (70 C) over medium heat, stirring occasionally. (Do not boil.) Remove from heat; skim off foam. | ||
| 3. Pour into hot sterilized jars leaving ¼ inch (1 cm) headspace. Adjust caps and lids. Using the water-bath method, place jars in canner or large saucepan. Add enough water to cover tops of jars by 1-2 inches (2.5-5.0 cm). Cover canner and bring to a boil; boil 15 minutes. Remove jars from canner. Let stand to seal and cool. | ||
| • To serve, mix about one-third (75 ml) to two-thirds cup (175 ml) with soda or ginger ale and pour over ice cubes. Refrigerate after opening. Use within 1 year. | ||
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