Strawberry Lemonade Concentrate Bottled Recipes

Steps:

• In a large pitcher, mix together lemonade concentrate and water. Stir in strawberries.

Steps:

• Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like. This recipe is very flexible.

Steps:

• Rinse and drain the strawberries quickly.
• Hull and measure.
• Squeeze the lemon juice and measure.
• You will probably need about 16 lemons, or 24 limes, but buy a few extra as they can vary quite a bit in juiciness.
• Put the jars on to boil in a large kettle, with the water coming up at least an inch over the tops of them.
• Let boil 10 minutes before removing to be filled.
• Meanwhile, purée the strawberries.
• Heat them with the lemon or lime juice and sugar until the sugar is completely dissolved, but do not boil.
• Pour into hot sterilized jars to within 1 cm (1/2") of the tops.
• Seal with lids sterlized according to the manufacturers directions.
• (Generally, boil for 5 minutes.) Process in a boiling water bath for 15 minutes.
• To serve, mix with cold water to taste, about one part syrup to two parts water.
• Serve over ice.

Steps:

• Wash and hull strawberries, then place them into a food processor. Blend berries until smooth. Place the pureed strawberries, lemon juice, sugar and 1 1/2 quarts of water into a very large nonreactive pot. Heat over medium heat, stirring occasionally until mixture reaches 165°F. Make sure you do not boil. Skim off any foam from the top and allow concentrate to cool completely before transferring to canning jars. You may want to strain the concentrate through a strainer before putting into jars. There will be a lot of pulp and seeds.
• Before serving concentrate mix 1 part concentrate with 2 parts water, or go by taste. Concentrate can be stored in the refrigerator for about 1 week or place into the freezer for longer storage. Makes about 3 1/2 quarts.
• If you like strawberries and freshly squeezed lemons you will love this!
• Enjoy!

Steps:

• In a blender or food processor, puree the strawberries with 1 cup of the sugar and 1 cup of water.
• In a large container, mix together 11 cups water, the remaining 2 cups sugar, the lemon juice and the strawberry mixture. Stir and taste, adding more sugar if you like. Refrigerate until well chilled.

Steps:

• Tip the sugar and 1 litre water into a saucepan over a medium heat and heat, stirring, until the sugar has dissolved. Remove from the heat and leave to cool completely.
• Put the strawberries in a blender and blitz to a purée. You can strain this through a fine mesh sieve to remove any seeds, if you prefer. Tip the strawberry purée into a large jug with the sugar water and lemon juice, and stir to combine. Pour into glasses filled with ice and serve garnished with whole strawberries, if you like. Will keep chilled for a day.

Steps:

• Prepare water bath canner.
• Sterilize jars & lids for 7 pint jars.
• Hull & slice strawberries, about 3 lbs.
• Place lemon juice & sugar into large pot.
• Add strawberries to pot, stir to combine.
• Turn heat to medium high, continue stirring occasionally.
• Let juice/sugar/strawberry combination come to 190 degrees (do not let boil).
• Add mixture to jars by ladling strawberries into each jar & then adding liquid to within 1/4" of jar top.
• Wipe jar tops with damp cloth to ensure there are no drips to prevent a good seal.
• Add jar lids & rings.
• Process for 15 minutes in boiling water.
• Remove from canning pot & let cool, untouched, overnight.
• To serve mix 1 pint concentrate with 2 quarts water, lemon-lime soda, ginger-ale, or soda water.
• To store, remove rings & place in a cool, dry, dark (like a pantry) location.