This concentrate can be canned, refrigerated or frozen for later use. It is so refreshing to be able to use all your own ingredients. As a concentrate, you can store it and later, make as little or as much as you want. This is perfect for me since I am the only one who drinks this in the house. None of it goes to waste!
This recipe yields 2 1/2 pints. This was a perfect amount because you know we just HAD to make some right away.
You will need:
- 2 containers of strawberries (about 3 cups of puree)
- 12 lemons
- 2 full stems of mint (leaves only)
- 1 1/2 Cups of sugar
Begin by rolling the lemons so they are easier to juice. Roll them between the heel of your hand and your counter surface until they ease up. Cut them in half lengthwise (I tend to get more juice out this way) and squeeze the lemons until all the juice is out.
In a blender, puree the strawberries and mint leaves and place the puree in a pot on the stove. Begin to heat up the puree over medium-high heat and add the sugar. Stir constantly until dissolved. Then add the lemon juice. Heat up to almost boiling but do not allow to boil.
Canning: Ladle into sterilized pint jars, leaving 1/4 inch head space. Wipe the rim and threads with a clean cloth and top with the lid and ring. Place in a pot of boiling water, ensure the water is at least 2 inches higher than the jars. Continue to boil for 15 minutes. Let the jars sit for 5 minutes before removing to cool. Allow them to cool for 24 hours to ensure the seal is set.
Freezing: Place in freezer containers and freeze.
To reconstitute, add one part concentrate to one part water. I don’t like mine very strong so I also added a full glass of ice cubes before adding the water and concentrate.
Enjoy the refreshing taste of fresh mint, strawberries and lemons!