Strawberry Lemonade pop from Ball Complete Book of Home Preserving is one of our long-time favorite summer drinks. We like to make it with water or seltzer water. My kids prefer the fizziness of the seltzer water. This concentrate is a quick way to make up popsicles for the freezer. Add either water or plain yogurt and freeze in your favorite popsicle mold.
To make the juice, I mixed two parts water to one part concentrate. We almost always water down anything with sugar in it, or we reduce the sugar to begin with. I personally wouldn’t mix this concentrate with gingerale since I think it would be too sweet.
- 6 cups of hulled strawberries
- 4 cups freshly squeezed lemon juice
- 6 cups granulated sugar
- 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.
- Remove from heat and skim off foam.
- Process in water bath canner or steam canner for 15 minutes when using pint canning jars.
- To make up, mix one part concentrate with one part water, tonic water, or gingerale. Adjust to taste.
|Ball Complete Book of Home Preserving||Blue Book Guide to Preserving (by Jarden Home Brands)|