Watermelon Lemonade Concentrate Canning Method Recipes

WATERMELON LEMONADE CONCENTRATE

Steps:

• Heat all ingredients in stock pot but do not boil. Heat only to 190 degrees F. This will heat up fast so stir often and then remove from heat.
• Prepare water bath canning equipment, mason jars, lids and rings.
• Ladle warm concentrate into hot jars leaving 1/4 inch headspace.
• Remove bubbles, clean rim, and place lids and rings on finger tight.
• Process in water bath canner for 15 minutes.

WATERMELON LEMONADE CONCENTRATE

Steps:

• In a foodprocessor, blender or bullet puree watermelon in batches. Cooking: Transfer watermelon puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL.
• Add lemon juice and sugar and stir to combine. Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Becausethis recipe has sugar it will get to temperature rather quickly so keep youreye on the thermometer. Remove from heat.
• Ladle mixtureinto jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten ringsjust finger tight. Process in water bath canner at a boil for 15 minutes.
• To reconstitute,mix one part concentrate with one part water, tonic water or ginger ale. Adjustconcentrate to suit your taste.
• You can use bottled lemon juice for this recipe as well!!!
• **If you do not want to process this concentrate in canning jars, freeze the concentrate in 1 to 2 cup portions.

WATERMELON LEMONADE

Steps:

• Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve.
• Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.

WATERMELON LEMONADE CONCENTRATE-CANNING METHOD

Steps:

• In a food processor, blender, Ninja or bullet puree watermelon in batches.
• Transfer watermelon puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juice and sugar and stir to combine. Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat.
• Ladle mixture into jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes.
• To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.

WATERMELON LEMONADE

Steps:

• In a blender, puree the watermelon with the corn syrup.
• Strain to remove any bits of seed that remain.
• Combine the lemon juice and sugar in a large pitcher.
• Stir until the sugar is completely dissolved.
• Add the puree along with the water.
• Serve over ice in tall glass.

REFRESHING WATERMELON LEMONADE

Steps:

• Place watermelon in a blender; process until smooth and set aside. In a large pitcher, combine sugar and lemon juice; stir until sugar is dissolved. Stir in water. Add watermelon; mix well. Serve very cold; stir well before serving.

WATERMELON LEMONADE

Steps:

• Place watermelon in a blender or food processor.
• Cover and blend on medium speed until smooth.
• Place lemonade concentrate and water in a large pitcher or punch bowl.
• Add watermelon.
• Mix well.
• Garnish with additional watermelon if desired.