This homemade raspberry lemonade concentrate is a spin off of my popular original recipe. It is the perfect concentrate to have on hand when you are looking to enjoy a fresh glass of homemade lemonade on a hot day.
Why You’ll Love This Recipe
- The best thing about this recipe is that you can make it in January when lemons are in season and then you can enjoy it in the summer months for all of your summer parties.
- It is the perfect summer drink to make with the family.
- You can use fresh raspberries from your garden and freeze them until you are ready to use them in this recipe when lemons are in season for the ultimate seasonal delicious drink.
- It is the perfect drink to transform into a mocktail or even a cocktail on warm summer days such as this raspberry lemonade spritzer mocktail.
Tips
- Removing Foam: I like to use a small mesh strainer and carefully run it along the top to remove the foam without stirring up the raspberry syrup mixture too much.
- Use Fresh Lemons: If possible, use fresh lemons for juicing. Fresh lemon juice has a brighter, more vibrant flavor compared to bottled juice.
- Adjust Sweetness: Taste the concentrate before canning and adjust the sugar to your liking. Remember, the concentrate will be diluted, so it should be slightly sweeter and stronger than typical lemonade.
- Sterilize Everything: Ensure all canning equipment, jars, and lids are sterilized to prevent contamination and ensure a long shelf life for your concentrate.
- Store in a Cool, Dark Place: Keep your canned concentrate away from direct sunlight and heat sources to preserve its flavor and color.
Ingredients
- Frozen Raspberries: These add the main flavor and color, giving your lemonade a fruity and slightly tart taste.
- Lemon Juice: This brings in the classic tangy lemonade flavor, balancing the sweetness of the raspberries and sugar.
- Granulated Sugar: Sugar sweetens the mix, making sure your concentrate isn’t too tart. You can adjust the amount to how sweet you like it.
Equipment Needed
Preparing Equipment
- Food processor or blender
- Large pot or Dutch oven
- Fine mesh strainer or cheesecloth
- Ladle
- Canning funnel
- Non-metallic spatula or bubble remover tool
- Clean cloths or paper towels
Canning Equipment
- Water bath canner or large, deep stockpot with lid
- 1-pint canning jars with new lids and bands
- Jar lifter or tongs
- Rack to fit inside the pot
Variations & Substitutions
Fresh Raspberries: You can use fresh raspberries right from the garden or farmers market in the exact same way as I did with frozen raspberries.
Mixed Berry Lemonade: Substitute a cup or two of raspberries with an equal amount of other frozen berries like strawberries, blueberries, or blackberries for a mixed berry lemonade.
Honey or Agave Syrup: If you prefer not to use granulated sugar, you can sweeten your lemonade concentrate with honey or agave syrup. I have not tested these substitutes for canning so please do some research before canning.
How to Make Homemade Raspberry-Lemonade Concentrate
Raspberry Lemonade Concentrate
- Blend Raspberries: Put the raspberries in a food processor and blend until smooth.
- Strain Juice: Pour the raspberry puree through a fine mesh strainer, keeping the juice and discarding the seeds.
- Combine Ingredients: In a large pot, mix the raspberry juice, lemon juice, sugar, and lemon zest (if using). Cook over medium heat until the mixture reaches 190°F, stirring to dissolve the sugar and making a simple syrup. Avoid boiling.
- Cool: Allow the concentrate to cool slightly before canning.
Canning Instructions
- Sterilize Jars: Wash jars, lids, and bands in hot, soapy water. Simmer jars in a water bath canner for 10 minutes. Keep lids and bands hot but not boiling.
- Prepare Canning Station: Set up your ladle, canning funnel, jar lifter, and clean cloths within easy reach.
- Fill Jars: Using a canning funnel and ladle, fill the jars with the hot concentrate, leaving a 1/4-inch headspace. Remove air bubbles with a spatula.
- Wipe and Seal: Clean the jar rims with a damp cloth. Place the lids on the jars and screw the bands on until fingertip tight.
- Process: Place jars on a rack in the canner, ensuring they’re covered by at least 1 inch of water. Boil for 15 minutes (adjust for altitude). Let jars cool in the canner for 5 minutes before removing.
- Cool and Check Seals: Let jars cool on a towel for 12-24 hours. Check seals; the lid should not flex when pressed. Label and store in a cool, dark place.
Easy Homemade Raspberry Lemonade Recipe
- Dilute the Concentrate: In a glass pitcher or tall glass, mix the raspberry lemonade concentrate with water. The typical ratio is 1 part concentrate to 3 parts water, but you can adjust this to your taste. For a single serving, start with 1/4 cup of concentrate and add 3/4 cup of water. Taste and adjust as you would like.
- Chill (Optional): For an extra refreshing drink, chill the mixed lemonade in a large pitcher in the refrigerator for 30 minutes to an hour (perfect to prep for a large crowd), or serve immediately over ice.
- Customize Your Drink (Optional): If you like, you can add more to your lemonade:
- Sparkling Water or Tonic Water: Use sparkling water instead of still water for a fizzy twist.
- Fresh Berries: Add fresh raspberries or mixed berries to your glass for a fruity touch.
- Mint Leaves: A few mint leaves can add a refreshing aroma and flavor.
- Lemon Slices: Garnish with a slice of lemon for a classic lemonade look and extra flavor.
Serving Tips
- Experiment with Ratios: Start with the recommended 1 part concentrate to 3 parts water, but don’t be afraid to adjust to your taste preferences. Some might like it stronger or lighter.
- Use for Cocktails: Making cocktails is a great way to use this fresh lemonade recipe. Mix it with a splash of vodka, gin, or sparkling wine for a refreshing summer drink.
More Lemonade Recipes
- Homemade Lemonade Concentrate
- Homemade Refreshing Lilac Lemonade
- Raspberry Lemonade Spritzer Mocktail
Raspberry Lemonade Concentrate
Learn how to make this easy homemade raspberry lemonade concentrate so you can enjoy the flavors of summer all year long
Equipment
- Food processor or blender
- Large pot or Dutch oven
- Fine Mesh Strainer or Cheesecloth:
- Ladle
- Canning funnel
- Water bath canning equipment
Ingredients
- 4 cups frozen raspberries thawed
- 8 cups fresh lemon juice preferably freshly squeezed
- 6 cups granulated sugar adjust according to sweetness preference
Instructions
Raspberry Lemonade Concentrate
- Blend Raspberries: Put the raspberries in a food processor and blend until smooth.
- Strain Juice: Pour the raspberry puree through a fine mesh strainer, keeping the juice and discarding the seeds.
- Combine Ingredients: In a large pot, mix the raspberry juice, lemon juice, sugar, and lemon zest (if using). Cook over medium heat until the mixture reaches 190°F, stirring to dissolve the sugar and making a simple syrup. Avoid boiling.
- Cool: Allow the concentrate to cool slightly before canning.
Canning Instructions
- Sterilize Jars: Wash jars, lids, and bands in hot, soapy water. Simmer jars in a water bath canner for 10 minutes. Keep lids and bands hot but not boiling.
- Prepare Canning Station: Set up your ladle, canning funnel, jar lifter, and clean cloths within easy reach.
- Fill Jars: Using a canning funnel and ladle, fill the jars with the hot concentrate, leaving a 1/4-inch headspace. Remove air bubbles with a spatula.
- Wipe and Seal: Clean the jar rims with a damp cloth. Place the lids on the jars and screw the bands on until fingertip tight.
- Process: Place jars on a rack in the canner, ensuring they’re covered by at least 1 inch of water. Boil for 15 minutes (adjust for altitude). Let jars cool in the canner for 5 minutes before removing.
- Cool and Check Seals: Let jars cool on a towel for 12-24 hours. Check seals; the lid should not flex when pressed. Label and store in a cool, dark place.
Raspberry Lemonade Recipe
- Dilute the Concentrate: In a glass pitcher or tall glass, mix the raspberry lemonade concentrate with water. The typical ratio is 1 part concentrate to 3 parts water, but you can adjust this to your taste. For a single serving, start with 1/4 cup of concentrate and add 3/4 cup of water. Taste and adjust as you would like.
- Chill (Optional): For an extra refreshing drink, chill the mixed lemonade in a large pitcher in the refrigerator for 30 minutes to an hour (perfect to prep for a large crowd), or serve immediately over ice.
Does it matter what size jars we use?
I use pint size jars, they are the best size for a large pitcher when you want to add water to make juice.