Brandi just posted yesterday another fantastic and yummy looking variation of the Lemonade Concentrates. She was busy with three versions; Strawberry-Kiwi, Mango-Peach, & Strawberry Lemonade Concentrates. I wanted to showcase the Mango Peach since that is a new flavor.
Here is Brandi's fantastic picture and her recipe for the Mango Peach Lemonade Concentrate. Thanks again Brandi for sharing!
3 cups peaches, frozen or fresh, pits removed,
3 cups mangos, pit removed
4 cups freshly squeezed lemon juice
6 cups sugar
3 cups mangos, pit removed
4 cups freshly squeezed lemon juice
6 cups sugar
In a food
processor, blender or bullet puree peaches and mangoes in batches.
Transfer mango peach 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.
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.
**If you do not want to process this concentrate in canning jars, freeze the concentrate in 1 to 2 cup portions.
**If you do not want to process this concentrate in canning jars, freeze the concentrate in 1 to 2 cup portions.
