Raspberry Mint Lemonade Concentrate

TOTAL TIME: Prep: 30 min. Process: 10 min.
MAKES: 20 servings

Ingredients

• 4 pounds fresh raspberries (about 14 cups)
• 6 cups sugar
• 4 cups lemon juice
• 1/2 cup fresh mint leaves, chopped
• Chilled tonic water or ginger ale
• Ice cubes

Directions

1. 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. 
2. Place chopped mint into an infuser.
3. Heat entire mixture over medium-high heat to 190°. Do not boil.
4. 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.
5. 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 water, tonic water, or ginger ale. Serve over ice. Yield: 5 pints of concentrate (4 servings each).

Note

• The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts
1 cup: 319 calories, trace fat (0g saturated fat), 0mg cholesterol, 20mg sodium, 83g carbohydrate (78g sugars, 1g fiber), 1g protein