RAZBERRY LEMONADE

Ingredients

• 4 pounds fresh razberries 
• 6 cups sugar
• 4 cups lemon juice
• Chilled tonic water or ginger ale
• Ice cubes

Directions

1. Place razberries in a food processor; cover and process until blended. Strain razberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil.
2. Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. space. Wipe rims; screw on bands until fingertip tight.
3. Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
4. To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice. makes: 5 pints of concentrate (4 servings each).