Be ready for summer any time of year with this delicious strawberry lemonade concentrate. Easy to can in jars for the pantry or freeze for your own homemade drink concentrate to enjoy all year long.
Strawberries and lemonade, nothing quite screams summer like these two things. Put them together and you have an amazing strawberry lemonade to enjoy, which is actually one of my favorite beverages. It blends the tartness of lemons with the sweetness of fresh strawberries and just tastes like summer to me.
We’ve been needing a lot of refreshments here lately with all of this unseasonable heat we’ve been having. It has routinely been hitting the upper 80s and lower 90s since winter ended abruptly last month. We’ve definitely been drinking tons upon tons of water, but sometimes a nice tall glass of strawberry lemonade or a glass of iced tea is more in line with the craving.
After a long day of weeding the garden, tending to the animals, and making a delicious meal this stuff is fantastic. It’s not too tart, not too sweet and you can add just enough water to make it yours alone. If you like it more diluted so it isn’t so overpowering, go for it. Want something more flavorful? That’s okay too.
This stuff is also great mixed with some club soda or some 7-up to make it a delicious, bubbly treat. It’s sure to be a hit all summer long and well into the dark days of winter just to brighten your day and remind you of warmer days yet to come.
A delicious concentrate you can can (or freeze) to enjoy all year long
- 4 Cups of Freshly Squeezed Lemon Juice, about 20 lemons
- 6 Cups of Strawberries, hulled
- 4 Cups Turbinado
- Wash jars, lids, and rings. Place jars and lids in water bath canner. Fill with water, covering the tops of the jars.
- Place the canner on the stove over medium-high heat. Allow the jars and lids to heat up while you prepare the concentrate.
- Puree the strawberries in batches in a blender or food processor.
- Squeeze the lemon juice out of the lemons until you have 4 cups.
- Add the strawberry puree, lemon juice, and turbinado to a large stock pot. Clip your thermometer to the side.
- Stirring occasionally bring the mixture to 190°F over medium heat. DO NOT BOIL.
- Skim the foam off the top.
- Grab a jar with the jar lifter out of the canner, drain the water, place it on a towel lined counter.
- Carefully ladle the hot concentrate into the jar until you have 1/4" of headspace.
- Wipe the jar rim off with a towel, grab a lid out of the canner and center it over the top.
- Grab a ring, tighten until finger tight.
- Place prepared jar back into the canner. Repeat until you're out of concentrate or all of your jars are filled.
- Once they're all prepared, make sure the jars are completely covered with water, then place the lid on the canner.
- Bring to a boil and start the timer. Process the jars for 15 minutes after the water has came to a boil.
- After processing time is up, remove the lid from the canner. Wait 5 minutes. Then, carefully remove the jars to a towel lined counter.
- Leave the jars sit for 12-24 hours before checking the seal.
- Label and store until ready to use.
- To reconstitute, add the pint of concentrate to 3-4 pints of water or soda water to taste. I started off with a 1:1 ratio, but found 3-4 pints of water make it about right for us.
**If you just simply do not want to can this concentrate, you can freeze it in 2 cup portions. Just add hot water to thaw and reconstitute.
You can enjoy it whenever you like in the summer or, even better, save it for wintertime for a nice memory of the warm summer days.