Sour Cherry Lemonade Concentrate Recipe

jgardensupplies, Landscaping,

There are some foods that you can only really enjoy in season, like sour cherries. This recipe for sour cherry lemonade concentrate can take that summertime flavor and preserve it for the year. After you make this recipe, you just need to duck into the pantry and grab a jar to make a refreshingly sweet and sour lemonade like no other! Sour Cherry Lemonade Concentrate from Preservation Society

This recipe comes to us from the book,  by Camilla Wynne. Camilla joins us today to share how to make the concentrate and the many ways you can use it!

Sour Cherry Lemonade Concentrate

This syrup is a boon to have on hand in the pantry on a hot summer?s day. If you?re on your own, add a few tablespoons to a glass of ice water, then refrigerate the rest for the next time you get thirsty. If you?re serving a crowd, pour the whole jar into a big pitcher and dilute to taste. For a grownups-only party, add gin or vodka for a very easy, very drinkable cocktail.

Ingredients

  • 1 lb pitted sour cherries 450 g
  • 3 cups granulated sugar 600 g
  • Pinch salt
  • Grated zest of 5 lemons, divided
  • 2 cups water 500 mL
  • 11?2 cups freshly-squeezed lemon juice 375 mL

Make it!

  1. Prepare the jars and lids.
  2. In a large pot, combine the cherries, sugar, salt, zest of 3 lemons, and water. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
  3. Reduce the heat and simmer gently, stirring occasionally, for about 15 minutes to coerce the cherries into letting all their juice flow.
  4. Pour the cherry mixture into a fine-mesh sieve set over a deep container. Push down against the cherries to extract as much liquid as possible. Stir the remaining lemon zest and the lemon juice into the syrup.
  5. Pour syrup into the hot jars to within 1?2 inch (1 cm) of the rim. Wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight.
  6. Process in a boiling-water canner for 15 minutes.

Makes about 3 jars (1 pint/500 mL each)

Tips
If you don?t have a kitchen scale, you?ll need 3 cups (750 mL) pitted sour cherries for this recipe.
For 11?2 cups (375 mL) lemon juice, you?ll need 8 or 9 lemons.

Pick up a copy of  for more shipping returns delectable preservation ideas.

Preservation Society is a very personal, very particular preserves company. Its founder, Camilla Wynne, creates recipes filled with imagination and heart. Besides the sumptuous jam, jelly and marmalade recipes, there are recipes for syrups, marinades, chutneys, and conserves, as well as a dozen recipes that use the original preserve recipe.

Courtesy of by Camilla Wynne, 2015 ? Reprinted with permission. Available where books are sold.

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Authors Jordan Wagman and Jill Hillhouse, join us today to share this delicious roasted fruit recipe packed with unexpected flavor. This recipe works for virtually any fruit and can be served with breakfast, lunch or dinner. Although roasting fruit does demand a wee bit of work, the return is worth it. The caramelization of natural sugars created by roasting is tough to duplicate. Try it once and I promise you?ll do it over and over again.

Makes about 
4 cups (1 L)

Always buy organic plums, peaches, raspberries and blueberries, unless they are wild.

  • Baking dish, lightly greased
  • Potato masher, optional

Preheat oven to 300?F (150?C)

Ingredients:

  • 2 organic peaches, pitted
  • 11?2 cups raspberries
  • 11?2 cups organic or wild blueberries
  • 11?2 cups whole organic strawberries, stems removed
  • 2 organic plums, pitted
  • 2 tbsp evaporated cane juice sugar or coconut sugar
  1. In prepared baking dish, combine peaches, raspberries, blueberries, strawberries, plums and sugar, stirring until fruit is evenly coated with sugar.
  2. Roast in preheated oven until fruit is soft and nicely caramelized (see Tips, left), about 1 hour. Mash or cut to desired consistency. Let cool until warm to the touch before serving or transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 1 month.

Variations

In winter substitute apples for the peaches or cranberries or frozen berries for the berries.

Nutrients per serving (1?2 cup/125 mL)

  • Calories 65
  • Protein 1.0 g
  • Total fat 0.2 g
  • Saturated fat 0.0 g
  • Carbohydrates 17.3 g
  • Dietary fiber 2.1 g
  • Sodium 0.6 mg
  • Calcium 10.5 mg
  • Iron 0.3 mg
  • Vitamin C 27.6 mg

Courtesy of by Jordan Wagman & Jill Hillhouse 2015 ? Reprinted with publisher permission. Photography courtesy of Robert Rose. Available where books are sold.

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