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Raspberry lemonade syrup

Course Drinks
Cuisine American
Keyword canned raspberry syrup, fizzy raspberry drink, homemade lemonade syrup, raspberry lemonade concentrate
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
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

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.