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.
If you love preserving seasonal fruits, you might also enjoy my fresh honey syrup canned peaches or learn how to can diced tomatoes for your pantry.
This post may contain affiliate links, please read our disclosure policy for details.
Why You’ll Love This Recipe
“I made this back in winter and we’ve been loving it all summer. It’s so refreshing and way better than anything from the store!” – Jess
Ingredients
Recipe Tips
Skim off the foam: Once your mixture comes to a simmer, you might notice some foam forming on top. Use a small mesh strainer or spoon to gently skim it off. This helps your concentrate look clearer and keeps the texture smooth.
Use fresh lemons when you can: Fresh-squeezed lemon juice brings out the best flavor—bright, tart, and just a bit sweet. It’s worth the extra step if you’ve got a basket of lemons on the counter.
Taste and adjust the sweetness: Before pouring it into jars, give your concentrate a quick taste. Since you’ll be diluting it later, it should be slightly sweeter and stronger than a glass of lemonade. Add a little more sugar if needed.
Sterilize everything: Make sure your jars, lids, and any tools you’re using are properly sterilized. It’s a small step that makes a big difference in keeping your concentrate shelf-stable and safe.
Store in a cool, dark spot: Once sealed, tuck your jars away in a pantry or cupboard away from direct sun. It’ll help keep that bright color and fresh flavor for months to come.
homestead kitchen
Get My Simple Kitchen Printable Bundle
Bring a little order to your from-scratch kitchen. My Simple Kitchen Printable Bundle is filled with practical pages to help you plan meals, track pantry staples, and keep your homestead kitchen running smooth and simple.
This recipe is perfect for preserving seasonal fruits. If you’re planning ahead, check out my post on planning a canning garden to grow what you need next year.
Instructions
- 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.
- 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.
- 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.
FAQ
Recipe Variations
Join the List
Want More Simple Recipes & Seasonal Inspiration?
Get cozy, from-scratch recipes, seasonal homesteading tips, and simple living inspiration delivered straight to your inbox.
Similar Recipes
Raspberry Lemonade Concentrate
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
- 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.
- 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.
- 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.
Did you make this recipe?
We’d love to see! Tag @the.rootedfarmhouse on Instagram! #therootedfarmhouse
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.
can you make it using a sugar substitute?
I’ve never tried, but I imagine there is a honey version!
How long does the store for?
I’ve stored mine for up to 2 years!
Hi! Mine tasted delicious as soon as I made it and even 2-3 months later. 6-7 months after now and I opened two pints and they smelt horrible and tasted awful. They were fully sealed and all made the same way. Why didn’t mine last as long?
Hi Jay! Honestly, I can’t really say as I can’t see it, but I’ve had a few jars from other canned goods that seemed perfectly fine but then turned with no reasoning. I chalk it up to possibly the jars not being as sterile as I thought, maybe a bit of bacteria from the fruit or vegetable I was using, etc. There are so many factors that could have gone wrong.
I’m sorry this happened to you, I know how it can feel to have some canned goods turn!
I was wondering if we could substitute strawberries, blackberries or blueberries?
thank you!
I have canned strawberry lemonade concentrate the same way. I haven’t yet tried blackberries or blueberries.