Food recipes
Strawberry Lemonade Concentrate, Bottled
Strawberry Lemonade Concentrate, Bottled Ingredients: strawberries, raw lemon juice, raw sugars, granulated Directions: Rinse and drain the strawberries quickly. Hull and measure. Squeeze the lemon juice and measure....
Strawberry Lemonade Concentrate, Bottled
Ingredients:
strawberries, raw
lemon juice, raw
sugars, granulated
Directions:
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, puree 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.
Ingredients:
strawberries, raw
lemon juice, raw
sugars, granulated
Directions:
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, puree 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.