Raspberry lemonade syrup
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A canned raspberry and lemon concentrate that you mix with tonic water or ginger ale over ice. Keep jars on the shelf for quick fizzy drinks or gifts.
Ingredients
- 4 pounds fresh raspberries (about 14 cups)
- 6 cups sugar
- 4 cups lemon juice
- Chilled tonic water or ginger ale
- Ice cubes
Equipment
- food processor
- fine sieve
- pint jars
Directions
- Purée the raspberries in a food processor, then strain, keeping the juice and discarding the seeds.
- Put the juice, sugar and lemon juice in a Dutch oven and heat over medium-high to 190° without boiling.
- Take off the heat and skim off the foam. Ladle into five hot 1-pint jars, leaving 1/4-inch headspace. Wipe the rims and screw on the bands until fingertip tight.
- Set the jars in a canner of simmering water so they are fully covered. Bring to a boil and process for 10 minutes, then take the jars out and let them cool.
Notes
Mix 1 pint of concentrate with 1 pint of tonic water or ginger ale; pour over ice. Safety: follow tested canning guidance and adjust processing time for altitude.
Nutrition
Serving: 998g | Calories: 1451kcal | Carbohydrates: 371g | Protein: 6.3g | Fat: 3.5g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 942mg | Fiber: 30g | Sugar: 326g | Vitamin A: 164IU | Vitamin C: 213mg | Calcium: 131mg | Iron: 3.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings. Brands and portions vary, so use it only as an approximation.
