This recipe is one I’ve made every year since I started canning, from the Ball Complete Book of Home Preserving. I’ve never made the rhubarb drink on the next page, but am really excited to try that one too. Stay tuned. When I got really excited to make the rhubarb one as well, saying it would be excellent with gin, Kiki called me out, saying we can’t make things just because they taste good with gin. Or can we? My favourite way to use this concentrate is actually with just a couple tablespoons in my gin and tonic. I swear, I really don’t drink that much gin. Of course you can just drink it as lemonade by adding water, tonic water, or ginger ale. I bet this would be amazing if you used a soda stream for some carbonation! Mix 1:1 or 2:1 water to concentrate, although I usually make it even weaker since it is really quite flavourful.
6 cups hulled strawberries
4 cups freshly squeezed lemon juice
6 cups granulated sugar (or much less if you like it the way I do!)
Here’s how we made it:
First, prepare the berries. Ball tells you to simply puree the strawberries in a blender. By all means you can totally do it that way if you like, and I have made this 3 or 4 times that way, but this year I decided to try and get rid of some of the seeds. To make the lemonade seedless, and partially because I just love an excuse to use it, I cracked out the Victorio food strainer. I ran my 6 cups of berries through multiple times, to get rid of the seeds. It’s kind of nice not having those pesky seeds in a beverage. I don’t mind them in jam, which is why we just used the extra poop you see coming out the left there in the jam we were making.
Next juice a bagillion lemons. OK maybe not a bagillion. We found that 4 large lemons were pretty close to a cup of juice. A fun tip to get more juice out of them is to microwave them for 20-30 seconds. It really did seem to help.
Combine your lemon juice, strawberry puree and sugar. We actually decided to do 1/4 of the sugar in this recipe. You can certainly adjust it to taste, or maybe try sweetening with honey or something. That could be really good. It definitely decreased the yield quite a bit, but this actually means you use less jars and lids, and if you decide it’s not sweet enough you can always add more sweetener when you open up the jar later. Heat the lemonade over medium high heat. Don’t boil though, bring it up to 190F.
Remove from the heat, and fill your jars, leaving a quarter inch head space. Wipe the rims, apply the lids, and tighten the bands finger tip tight.
Process in a boiling water bath canner for 15 minutes. After 15 minutes, turn off the heat, remove the canner lid, wait 5 minutes and remove the jars to a hot pad or towel. Cool 12-24 hours, check seals, remove bands, clean, label, and store. Enjoy a nice summer treat all winter long! Or just make it and consume immediately!
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7 thoughts on “Strawberry Lemonade Concentrate”
This sounds (and looks) great! I’m not a huge lemon fan, but my family is, and they’d love this. I’ve got this one bookmarked!
Great, give it a try 🙂 I think I might try raspberry and blueberry lemonade this year too!
I love this recipe too. I made it earlier this year when Washington strawberries were brought into Michigan and I got a great deal on them. Now I’m working on several other concentrates as well. This is my first year making these and I’m really loving it. ~ Tilly
Ya it’s tasty, I think next up raspberry and blueberry!
[…] Or a non-alcoholic beverage (or alcohol optional I should say) – strawberry lemonade concentrate! […]
Looks so yummy! Do you have information on the yield of the recipe? I hate not having enough jars ready. Thanks!
Sorry about that! 7 pints as written, probably a bit less if you cut the sugar as I like to do.