Strawberry Lemonade Concentrate
  • 6 cups of hulled strawberries
  • 4 cups freshly squeezed lemon juice
  • 6 cups granulated sugar
  1. Puree strawberries in blender until smooth. Put in stainless steel saucepan, along with lemon juice and sugar and stir to combine. Heat to 190 F over medium-high heat, stirring occasionally. Do not boil. Keep an eye on the cooking strawberries to make sure they don’t boil over.
  2. Remove from heat and skim off foam.
  3. Process in water bath canner or steam canner for 15 minutes when using pint canning jars.
  4. To make up, mix one part concentrate with one part water, tonic water, or gingerale. Adjust to taste.
Recipe by A Life in Balance by Barb Hoyer at