Canning Raspberry Lemonade Concentrate is a simple way to preserve summer raspberries and enjoy a bright, fruity lemonade any time of year. The concentrate is vivid, refreshingly tart-sweet, and tastes like real fruit—not powdered mix.
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
This method follows the tested canning guidelines for fruit purees and concentrates and uses the same reliable approach used to develop similar lemonade concentrates. Because raspberries contain many seeds, this recipe uses strained raspberry juice for a smooth final product. You can also use a puree if you prefer — the canning instructions remain the same.
Why you’ll love this family-favorite recipe
I appreciate how this concentrate offers a pantry-ready shortcut with a homemade taste. With jars on the shelf, plain water transforms into a special treat in seconds—even in the depth of winter.
It’s also a favorite way to rescue berries that are too soft to eat fresh. Turning an overabundance of raspberries into juice and then concentrate is both practical and satisfying.
A quick look at the recipe
- Recipe name: Raspberry Lemonade Concentrate
- Type: Lemonade concentrate for canning
- Canning method: Water bath canning (also suitable for steam canning)
- Prep/cook time: About 1 hour
- Canning time: 15 minutes (adjust for altitude)
- Yield: Approximately 4 pints
- Jar sizes: Quarter pint, half pint, pint, or quart
- Headspace: 1/4 inch
- Ingredients overview: Raspberry juice, lemon juice, and sugar
- Source: Based on standard fruit-puree canning instructions
- Difficulty: Easy — once the juice is extracted, the concentrate comes together quickly
Ingredients for Raspberry Lemonade Concentrate
This concentrate relies on just three core components: raspberry juice for color and flavor, lemon juice for bright acidity, and sugar to create a true concentrate that dilutes nicely in the glass.
- Raspberries: Provide the berry flavor, aroma, and color.
- Water: Helps extract juice from the berries during heating and prevents scorching.
- Bottled or fresh lemon juice: Supplies consistent acidity and the classic lemonade tang. Bottled lemon juice is an easy, consistent option for canning.
- Sugar: Sweetens the concentrate and balances the tartness; it can be reduced if you prefer less sweetness.
You can substitute other berry juices (blackberry, blueberry, or mixed berries) using the same method. Sugar in this recipe is for flavor and concentrate balance rather than preservation; the recipe is safe for canning without sugar if you prefer a less-sweet concentrate.
How to make Raspberry Lemonade Concentrate
The process is straightforward: make raspberry juice, combine it with lemon juice and sugar, heat until the sugar dissolves, then hot-pack and process the jars.
Make the raspberry juice
Place raspberries and a small amount of water in a saucepan and bring to a gentle simmer. Cook until the berries have softened and released their juice, mashing lightly to extract more flavor. Strain the cooked berries through a jelly bag or a fine-mesh strainer lined with damp cheesecloth until you have a smooth juice. Measure out the amount required for the concentrate.
Combine the concentrate
In a non-reactive pot, combine the measured raspberry juice with lemon juice and sugar. Heat the mixture, stirring frequently, just until the sugar fully dissolves and the liquid is steaming hot. Do not boil vigorously.
Prep the jars and canner
While the concentrate heats, wash jars and keep them hot. Prepare a water bath canner and bring it to a simmer. Prepare lids according to the manufacturer’s directions.
Fill the jars
Ladle the hot concentrate into hot jars, leaving 1/4 inch headspace. Remove trapped air bubbles, adjust headspace as needed, wipe the jar rims clean, center lids, and apply rings fingertip-tight.
Canning Raspberry Lemonade Concentrate
Place the filled jars on a rack in the water bath canner, ensuring they are covered by at least one inch of water. Bring the canner to a full rolling boil and start timing once the water is boiling steadily.
Process jars for 15 minutes, adjusting the time for your altitude (see the altitude section below). These processing times apply to half-pints, pints, and quarts.
When processing is complete, turn off the heat and let the jars rest in the canner for about five minutes. Remove jars and allow them to cool undisturbed for 12 to 24 hours. After cooling, check that lids are sealed, label the jars, and store them in a cool, dark pantry.
Altitude adjustments
Adjust your processing time for altitude as follows:
- Under 1,000 feet: 15 minutes for half-pints, pints, and quarts.
- 1,001 to 6,000 feet: 20 minutes for half-pints, pints, and quarts.
- Above 6,000 feet: 25 minutes for half-pints, pints, and quarts.
Serving ideas
Reconstitute the concentrate by mixing one part concentrate with three parts cold water, then adjust to taste. A pint of concentrate makes about half a gallon of prepared lemonade.
Use the concentrate in many ways: stir a splash into iced water for a quick drink, mix with sparkling water for a fizzy beverage, add to iced tea for a flavored brew, or use as a punch base with sliced citrus and plenty of ice. It also works well in cocktails and mocktails. For children, dilute a bit more before making freezer pops so the flavor isn’t too intense.
Raspberry canning recipes
Black Raspberry Jelly (Seedless)
Canning Raspberry Pie Filling
Classic Raspberry Jam (without Added Pectin)
If you try this Raspberry Lemonade Concentrate, please leave a star rating and share how it turned out in the comments. Your feedback helps others choose and adapt the recipe.
Raspberry Lemonade Concentrate
Equipment
- Water bath canner or large stockpot with rack
- Jelly strainer or fine-mesh strainer with cheesecloth
- Canning funnel
- Canning jars, lids, and bands
Ingredients
For the raspberry juice
- 8 cups raspberries, fresh or frozen
- 1 cup water
For the concentrate
- 2 cups raspberry juice (strained)
- 4 cups lemon juice, fresh or bottled
- 4 cups granulated sugar (adjust to taste)
Instructions
Make the raspberry juice
- Place raspberries and water in a large pot. Crush the berries lightly and bring to a simmer; cook 5–8 minutes until completely broken down.
- Pour the hot mixture into a damp jelly bag or a fine-mesh strainer lined with several layers of damp cheesecloth set over a bowl. Let it drain for at least 4 hours or overnight, then measure the finished juice.
Make and can the concentrate
- Prepare your water bath canner, jars, and lids.
- Strain the lemon juice to remove seeds and pulp, if using fresh lemons.
- Combine the raspberry juice, lemon juice, and sugar in a saucepan and stir until the sugar dissolves.
- Heat the mixture to about 190°F (steaming hot) until the sugar is fully dissolved. Do not boil vigorously.
- Ladle hot concentrate into hot jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands fingertip-tight.
- Process jars in a boiling water bath for 15 minutes, adjusting for altitude. When finished, allow jars to rest in the canner for 5 minutes, then cool undisturbed for 12–24 hours. Check seals before storing.
- Tip: To reconstitute, mix 1 part concentrate with 3 parts cold water.
Notes
Yield: This batch uses roughly 4 cups raspberry juice, 4 cups lemon juice, and about 4 cups sugar, yielding several pints of concentrate. About 3½ quarts (roughly 14 cups) of fresh raspberries will produce the raspberry juice needed. Frozen berries work well because freezing breaks cell walls and helps release juice.
Lemon juice: Fresh or bottled lemon juice both work. Fresh juice often tastes brighter, while bottled juice provides consistent acidity and saves time when canning larger batches. Use plain lemon juice with no added ingredients.
Straining: Because raspberries are seedy, this recipe recommends strained juice for a smoother texture. You can strain once for a smoother drink, strain twice through dampened cheesecloth for a clearer juice, or leave some pulp for more body. The canning time is the same whether you use strained juice or a puree.
Reconstituting: Mix 1 part concentrate with 3 parts water and adjust to taste. A pint of concentrate makes roughly a half gallon of prepared lemonade. For a fizzy drink, mix concentrate with sparkling water.
Storage: Sealed jars are shelf-stable for up to one year in a cool, dark pantry. Refrigerate after opening and use within a few weeks. You can also freeze the concentrate: leave 1 inch of headspace in freezer-safe containers and use within about 6 months.
Altitude: Process for 15 minutes under 1,000 feet, 20 minutes between 1,001 and 6,000 feet, and 25 minutes above 6,000 feet. Times apply to half-pints, pints, and quarts.
Nutrition
Calories: 127 kcal
Carbohydrates: 33 g
Nutrition information is an estimate and should be used as a guideline only.
Drink canning recipes
Canning Strawberry Lemonade Concentrate
Canning Lemonade (& Lemonade Concentrate)
Rhubarb Juice Concentrate (with Canning Instructions)
Find the perfect recipe
Looking for something else? Use search to find more recipes on the site.
