Strawberry Lemonade Concentrate for Easy Pitchers
Strawberry lemonade concentrate is a make-ahead base made from strawberry purée, bottled lemon juice, and sugar so a cold pitcher of lemonade is only minutes away (with options for water-bath canning or freezing).
Equipment
- Blender or food processor
- Large heavy-bottomed pot
- Spoon (for skimming foam)
- Ladle
- Canning jars (pint/480 ml), lids, and rings
- Water-bath canner or deep stockpot with rack
- Jar lifter
- Non-metallic spatula or bubble tool
- Clean cloth (and vinegar, optional)
Ingredients
For the concentrate
- 6 cups strawberry purée from about 8–10 cups (1.2–1.4 kg) whole strawberries, hulled; measure after puréeing (about 2.4 kg purée listed in post)
- 4 cups bottled lemon juice (standard 5% acidity)
- 6 cups granulated sugar
To serve later (per 1 pint / 480 ml jar of concentrate)
- 2–6 cups cold water, sparkling water, or a mix
- ice
- lemon slices and fresh strawberries optional, for the pitcher
Instructions
- Prep the jars and equipment (if canning): Wash 5–7 pint (480 ml) canning jars, lids, and rings. Set up a water-bath canner (or deep stockpot with rack) and heat enough water to cover jars by at least 2.5 cm/1 inch. Keep jars hot (in canner water or a 95–120°C/200–250°F oven) so they don’t crack when filled.
- Prep and purée the strawberries: Rinse, drain, and hull berries; trim any bruised spots. Purée in batches until mostly smooth. Measure 6 cups strawberry purée into a large heavy-bottomed pot (measure after puréeing).
- Add lemon juice and sugar: Add 4 cups bottled lemon juice and 6 cups granulated sugar to the pot. Stir well before turning on the heat to start dissolving the sugar.
- Heat the concentrate gently: Heat over medium, stirring frequently, until hot but not boiling (about 88–90°C/190°F). Look for steady steam and small bubbles around the edges. Stir until the sugar is fully dissolved and the mixture is uniform and glossy.
- Skim and hold: Remove from heat and skim off foam. Keep the concentrate hot while you prepare to fill jars (cover the pot).
- Fill jars (for shelf-stable canning): Working with one hot jar at a time, ladle hot concentrate into jars leaving 6 mm (1/4 inch) headspace. Release bubbles with a non-metallic tool, wipe rims (vinegar helps), apply lids, and screw rings on fingertip-tight.
- Process in a water bath: Lower filled jars into the canner, ensuring at least 2.5 cm/1 inch of water covers them. Bring to a vigorous boil and process pints 15 minutes (up to 1,000 ft; adjust to 20 minutes for 1,001–6,000 ft and 25 minutes above that). Turn off heat and let jars sit 5 minutes in the hot water.
- Cool and check seals: Remove jars with a jar lifter and cool undisturbed 12–24 hours. Remove rings, wipe jars, and check seals (lids should be concave and not flex). Label and store.
- Freezer method (instead of canning): Pour hot concentrate into freezer-safe containers or wide-mouth jars, leaving at least 2.5 cm/1 inch headspace. Cool to room temperature, chill completely, then freeze (keeps about 8–10 months).
- To mix a fast pitcher: Start with 1 part concentrate to 3 parts cold water (about 6 cups water per 1 pint/2-cup jar). Adjust to taste (roughly 1:2 to 1:4). Stir, add ice, and garnish; for sparkling pitchers, use part sparkling water and mix gently.
Nutrition
Calories: 190kcalCarbohydrates: 49gProtein: 0.5gFat: 0.1gSodium: 5mgPotassium: 70mgFiber: 0.5gSugar: 47gVitamin A: 25IUVitamin C: 18mgCalcium: 10mgIron: 0.2mg
Tried this recipe?Let us know how it was!
