Familiar strawberry sweetness, real lemon, and a pint-sized shortcut to a family pitcher.
YIELDAbout 6 pints
PREP25 min
PROCESS15 min*
MIX1 part + 3 parts water
THE STORY
The flavor that made the series make sense.
Strawberry lemonade was already familiar territory for the kids—especially our daughter, whose short list of reliable favorites includes both strawberries and lemonade. That made this the natural anchor for a whole shelf of fruit concentrates.
The format is the real win: one pint becomes a half-gallon pitcher in seconds. Frozen berries make it possible outside strawberry season, when they are often cheaper and better than the fresh option.
Method
Prepare.Wash, hull, and chop strawberries. Place in a large stockpot.
Cook.Cook over medium heat 8–10 minutes, stirring often, until soft and juicy.
Add sugar and lemon.Stir in sugar, lemon juice, water, and zest. Bring to a boil until sugar dissolves.
Simmer and mash.Reduce heat, simmer 5 minutes, and mash lightly.
Fill.Ladle into hot pint jars, leaving ¼-inch headspace. Remove bubbles and wipe rims.
Process.Water-bath process pints 15 minutes at 0–1,000 feet, increasing time for altitude. Cool undisturbed 12–24 hours.
Use frozen fruit straight from frozen, or retain all juice if thawed. Mix 1 part concentrate with 3 parts cold water.
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