Raspberry Lemonade Concentrate

1. 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. Heat over medium-high heat to 190u00b0. Do not boil.

2. 2

   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.

3. 3

   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.

4. 4

   Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.

No additional tips available.