Strawberry Lemonade Concentrate Recipes

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:

• 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:

• Make the lemon syrup: Bring the lemon zest, 1 1/2 cups sugar and 1 1/2 cups water to a boil in a medium saucepan, stirring, until the sugar dissolves; let cool to room temperature.
• Meanwhile, make the strawberry syrup: Toss the strawberries and the remaining 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes. Strain the strawberry mixture; reserve the strawberry syrup and berries separately.
• Make the lemonade: Combine the lemon juice, lemon syrup, salt and 2 cups cold water in a pitcher. For each drink, put about 1 tablespoon of the strawberry syrup in a tall glass. Fill with ice, then top with the lemonade and some of the reserved strawberries.

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:

• Combine all ingredients.
• Stir till dissolved.
• To make lemonade use 1 - 2 ounces base per 6 ounces water.

Steps:

• Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
• Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
• If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
• In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
• About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.

Steps:

• Add the strawberries and lemonade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.

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.

Steps:

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