Raspberry Lemonade Recipe

Here's a recipe that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons

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 190°. Do not boil.
Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. head space. Wipe rims, screw on bands until fingertip tight.
Place jars into caner simmering water, ensuring that they are completely covered with water. Bring to a boil process for 10 minutes. Remove jars and cool.
To use : Mix 1 pint concentrate with 1 pint tonic water. Serve over ice. Yield: 5 pints of concentrate (4 servings each).

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