Strawberry lemonade syrup
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A strawberry lemonade concentrate canned in pint jars, then mixed with water, tonic or ginger ale. Keep it on the shelf for months or refrigerate a fresh batch.
Ingredients
- About 6 cups hulled strawberries
- 4 cups fresh lemon juice (not bottled)
- 2 cups honey or sugar
Equipment
- blender
- saucepan
- pint jars
Directions
- Get a boiling water canner ready, along with clean pint jars, lids and rims.
- Wash and hull the strawberries, then blend them until smooth.
- Mix in the lemon juice and sweetener and heat to about 190°F over medium or medium-high heat, without letting it boil. Skim off any foam if you like.
- Ladle the hot concentrate into hot jars, leaving 1/4 inch of headspace. Wipe the rims, set on the lids, and tighten the bands just until fingertip-tight.
- Process in a boiling water bath for 15 minutes, adjusting for your altitude.
Notes
Mix one part concentrate with three parts water, tonic water or ginger ale, adjusting to taste (1:1 with sparkling water is also good). Properly canned: several years in a cool, dry place (best used within a year, rotating within three). Uncanned: refrigerate, use within about a week. Safety: follow tested canning guidance and altitude adjustments; if made with honey, not for babies under 1.
