Homemade Raspberry Lemonade Concentrate

There’s something magical about opening a jar of homemade lemonade in the dead of winter. This raspberry lemonade concentrate is one of my favorite ways to bottle up that summer goodness. It’s tangy, sweet, and the perfect pink, and best of all, it’s water-bath canner friendly.

If you’ve got raspberries coming in by the bucket, or found a good sale, this is a recipe you’ll be glad you made.

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A Day in the Raspberry Patch

We spent the better part of the day out in the raspberry patch, with berry-stained fingers, buckets swinging, and a whole lot of “one for the bucket, one for me” happening.

There’s something about berry picking that makes you lose track of time. It’s slow, a little scratchy, and honestly, a bit of a workout. But it’s one of those jobs that doesn’t feel like work when you’re out there with family.

And as much as I love eating them fresh, I know that in a few weeks, those berries will start to fade. That’s when recipes like this Raspberry Lemonade Concentrate come in handy. It’s my became a favourite of mine for preserving that fresh picked flavor in the easiest way possible. A simple afternoon project that turns into months of lemonade on the shelf or in the freezer.

Homemade Raspberry Lemonade Concentrate

Ingredients:

• 6 cups frozen raspberries (thawed, with juices)

• 4 cups fresh lemon juice (freshly squeezed or bottled)

• 6 cups granulated sugar (adjust to your taste)

• Optional: Lemon zest (from 1–2 lemons, for extra flavor)

You’ll Also Need:

• A large pot

• Fine mesh strainer or cheesecloth

• Water bath canner

• Clean, sterilized pint jars (or quarts if you prefer)

Instructions:

1. Blend the Raspberries Add thawed raspberries (with their juices) to a blender or food processor. Blend until smooth.

2. Strain the Juice Pour the raspberry purée through a fine mesh strainer into a large bowl. Use a spoon or spatula to press out as much juice as possible. Discard the seeds and pulp.

3. Combine Ingredients In a large pot, combine the raspberry juice, lemon juice, sugar, and lemon zest (if using).

4. Heat the Concentrate Heat over medium heat until the mixture reaches 190°F. Do not boil. Stir occasionally to fully dissolve the sugar into a syrup.

5. Prepare for Storage Remove from heat and let cool for 5–10 minutes. Ladle into sterilized canning jars (if canning) or freezer-safe containers (if freezing).

Freezer Option (If You Don’t Want to Can It)

If water-bath canning isn’t your thing (or you just don’t feel like hauling out the canner), this concentrate freezes beautifully too.

Here’s how:

1. Prepare the concentrate as per the recipe, cook down the raspberries, mix with lemon juice and sugar, and heat until the sugar is dissolved.

2. Cool slightly so you're not pouring boiling liquid into jars.

3. Pour into freezer-safe containers or mason jars, leaving at least 1 inch of headspace at the top to allow for expansion as it freezes.

4. Label and freeze. It’ll keep well in the freezer for 6–12 months.

When you’re ready to enjoy, thaw a jar in the fridge, mix with water (about 1 part concentrate to 2–3 parts water), and serve over ice.

Pro Tip:

If you like single-serve options, pour the concentrate into silicone muffin trays or ice cube trays. Once frozen, pop them out and store in a zip-top bag. Just grab a few cubes and add water for instant raspberry lemonade anytime.

The Recipe:

Did you try making these Homemade Raspberry Lemonade Concentrate? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!