Strawberry Lemonade Concentrate

4 quarts strawberries, hulled

4 cups fresh lemon juice (about 16 lemons)

3 quarts water

6 cups sugar

1. In a blender or food processor, puree the strawberries. Place in a large kettle; add lemon juice water and sugar. Bring to 165F over medium heat, stirring occasionally (do not boil).

2. Remove from heat, skim foam. Pour hot into sterile jars, leaving 1/4" headspace.

Adjust caps, and process 15 minutes in a boiling water bath canner.

3. To serve, mix 1/3 concentrate to 2/3 lemon/lime soda or gingerale.

Yield: 6 quarts concentrate