Strawberry Lemonade Concentrate

Strawberry Lemonade Concentrate

July 02, 20243 min read

Canned Strawberry Lemonade Concentrate

Strawberries are my favorite fruit and I can’t get enough of them. As a matter of fact, it is what I always ask for from my family for my birthday cake in April.

This season, we picked up 60 pounds so far and the freeze dryer has gone non-stop. On our list this season is freeze-dried, preserves, pie filling concentrate some frozen and much, much more.


It's been nothing but sweet, sweet sunshine and fun since the start of summer! 🌞 And the best part? The deliciousness of strawberry lemonade concentrate! 🍓🍋


I'm sure I'm not the only one who's been taking full advantage of this amazing treat. Whether I'm having a picnic in the park or just chilling in my backyard, there's nothing like a tall glass of strawberry lemonade to quench my thirst. 🤤 It's like a little taste of summertime paradise! #StrawberryLemonadeConcentrate #SummerVibes 🍦


And the best part? There's no need to break out the juicer or make a trip to the grocery store - I just mix the concentrate with some ice-cold water and I'm good to go! 🤩 I'm telling you, strawberry lemonade concentrate is the way to go this summer. 😎

This lemonade concentrate recipe canning is an undiluted drink.  After you can it, you mix it with water to create a delicious pitcher of strawberry lemonade.

Strawberry Lemonade Concentrate


  • 6 cups hulled strawberries

  • 4 cups fresh lemon juice (from 16 to 20 lemons)

  • 6 cups sugar

That should make a full canner batch of 7 pint jars. 

Each pint of concentrate will make a gallon of strawberry lemonade.  Just add 1 pint of home-canned concentrate to 3 pints water, and serve over ice.


Once you’ve assembled your ingredients, the process is quite simple.

Start by juicing the lemons and then straining the lemon juice to remove pulp and seeds.  This strawberry lemonade concentrate will contain strawberry pulp, but the added lemon pulp will make the drink bitter.  It’s best to strain that out with the seeds.

Next, hull the strawberries and puree them. 

Mix the strawberry pulp, lemon juice, and sugar in a saucepan and gently heat it to around 190 degrees, but do not boil.  The sugar should dissolve easily, but continue stirring until it’s completely dissolved.


Fill jars with hot (but not boiling) strawberry lemonade concentrate, leaving 1/4 inch headspace.  Seal with 2 part canning lids and load into a water bath canner.

Process half pints and pints in a water bath canner for 15 minutes (below 1,000 feet in elevation). 

Between 1,000 and 3,000 feet, increase the processing time to 20 minutes. 

Between 3,000 and 6,000 feet, the jars should be processed for 25 minutes. 

Process for 30 minutes above 6,000 feet in elevation.  This recipe has not been tested in quarts and should only be canned in pints and half pints.

(This exact same recipe could also be frozen in freezer-safe jars with appropriate 1” headspace.)

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We are a large, Christian, homeschooling homesteading family from Chino Valley, Arizona. (2 parents - Kris and Larry, 8 kids, some not so little any more and 3 spouses of the kids)

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