Red Raspberry Lemonade Concentrate Recipes

RASPBERRY LEMONADE

Steps:

• Combine the raspberries and ½ cup of the lemon juice in a blender; purée until smooth, then pass the mixture through a fine sieve into a large bowl to strain out the seeds (the fastest way to force it through is by pressing a ladle against the strainer in a circular motion). Add the remaining lemon juice, water, and sugar to the bowl and stir until the sugar is dissolved. Taste, then and add more sugar, lemon juice or water if necessary (keep in mind that ice cubes will water it down). Pour into glasses with ice cubes and garnish with lemon wedges, raspberries and fresh mint, if desired. The lemonade will keep in the fridge for a few days.

RED RASPBERRY LEMONADE CONCENTRATE

Steps:

• Juice raspberries in a steam juicer. Place hot juice in a large stockpot and stir in lemon juice. Add sugar and stir until dissolved. Can in 1 pint jars, processing for 10 minutes in a boiling water bath. Yields: 7 pints. To make lemonade: mix concentrate at a 1:1 ratio with sparkling water (or non-sparkling, it's up to you), chill and enjoy. Add sugar or honey to taste in individual glasses.

RASPBERRY LEMONADE CONCENTRATE

Steps:

• 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. , Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight. , 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.

RASPBERRY PUNCH (CROWD SIZE)

Steps:

• In 4-quart Dutch oven, cook raspberries over medium heat 10 minutes, stirring frequently; cool slightly. Push through strainer with large spoon to remove seeds. Refrigerate raspberry juice at least 2 hours.
• In punch bowl or large pitcher, mix raspberry juice and lemonade concentrate. Stir in ginger ale. Serve immediately over ice.

HARD RASPBERRY LEMONADE

Steps:

• stir together raspberries, beer, thawed concentrate, and vodka.
• Serve over ice.
• Garnish if desired.
• Note: To make ahead, stir raspberry lemonade concentrate and vodka in large container. Chill up to 8 days. Stir in raspberries and beer just before serving.