Fruit juice concentrates are very easy to make, easy to store, and yield wonderful juices quickly and easily – just add water.
2/3 cup strained fresh fruit juice of choice, such as orange, lemon, or lime
3/4 cup cane sugar, or light brown sugar, or evaporated cane juice, or Palm crystals
1/2 cup water
- Prepare fruit juice according to fruit being used; oranges, lemons, or limes can be freshly juiced by hand and then the juice should be strained to yield 2/3 cup; blueberries (cherries – pitted; cranberries; strawberries; raspberries) should be washed well, place in small saucepan and placed over medium heat until they begin to burst, about 5 minutes, then pour into a food mill held over a clean bowl and process to extract juice to equal 2/3 cup.
- In small saucepan, whisk together cane sugar and water; place saucepan over medium heat, whisking constantly; heat to completely dissolve cane sugar; remove saucepan from heat.
- Whisk in fresh, strained fruit juice of choice; pour into freezer-safe container with tight-fitting lid; freeze until solid.
Use as called for to make sorbet or sherbet.
To reconstitute for juice: place frozen or thawed concentrate into pitcher; add 12 ounces (1-1/2 cups water); stir to incorporate; serve chilled.
Servings: 12 ounces
Prep Time: 10 min
Quantity of Fruit Needed
5 to 6 organic lemons = 10 to 12 tablespoons (2/3 to 3/4 cup) fresh strained juice
8 to 12 organic limes = 8 to 18 tablespoons (1/2 to 1 cup) fresh strained juice
3 to 4 organic oranges = 10 to 16 tablespoons (2/3 to 1 cup) fresh strained juice