Here’s a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness of the lemons.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. • PROCESS: 10 MIN. • MAKES: 5 PINTS (4 SERVINGS EACH)
4 pounds fresh raspberries (about 14 cups)
6 cups sugar
4 cups lemon juice
Chilled tonic water or ginger ale
Ice cubes
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 of jars; 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.
TO USE CONCENTRATE Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.
TOP TIP
Swift Substitute
Frozen unsweetened raspberries can be substituted for fresh without any change in a particular recipe. Thaw three 12-ounce bags of raspberries to substitute for 3 to 4 cups fresh raspberries called for in a recipe.