Colonial Raspberry Fruit Shrub
Makes 4 quarts
2 quarts (2 pounds) fresh or thawed, frozen, unsweetened red
1 cup fresh lemon juice
1-1/2 cups sugar
2 quarts water
Place raspberries in a wide crockery or pottery bowl; crush lightly. Pour lemon juice over. In a medium-sized saucepan, bring sugar and water to a boil; boil 3 minutes or until sugar is totally dissolved.
Pour over berries and lemon juice. Let stand until cool; strain. Serve immediately over ice. Makes 8 servings.
To can fruit shrub:
Heat strained mixture to boiling and pour into hot, sterilized canning jars. Cap with sterilized lids and rings. Place filled capped jars on a rack in a large canning kettle. Add boiling water until jars are covered with 2 inches of water. Simmer 30 minutes. Remove from water and cool on racks away from drafts. Label before storing. To use, pour over ice.