From Whitney: I used the strawberry lemonade recipe and did half strawberries and half kiwi. I didn't strain because the seeds don't bother me, but I had some people ask about the seeds. I think it looks pretty, lol! I figure a couple of layers of cheesecloth will probably catch most of the seeds...
(I think it ended up being a large clamshell of strawberries and 9 kiwi - all from Bountiful Baskets Food Co-op).
Here is the basic recipe with Whitney's adaptations. Thank you Whitney for sharing this inspiration with me and the canning community!
Strawberry Kiwi Lemonade Concentrate
Makes 6-8 pints or 3 quarts of canned concentrate
3 cups strawberries, cleaned and hulled
3 cups kiwi fruit, peeled and chopped
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| Whitney's Strawberry Kiwi Lemonade Concentrate |
6 cups sugar
In a food processor, blender or bullet puree strawberries and kiwi in batches.
Transfer strawberry/kiwi 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.
**If you do not want to process this concentrate in canning jars, freeze the concentrate in 1 to 2 cup portions.
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