I want to preserve my fruit for off-season drinking. I make jellies to melt into hot tea, but I want a concentrate that can be thinned with cold water too. I'm open to brewing, but I'm mostly asking about flat, soft drinks here. As an example, Ribena.
My goal is to preserve flavour and nutrition with the least sugar possible in a shelf-stable form. Presumably, my answer is somewhere on the spectrum of juice to syrup, right? So it's a matter of determining how much water I can pull out of the fresh juice and how much sugar is required for preservation?
Does anyone have guidance on hitting the right ratio of water and sugar? Are there better and worse methods for juicing and water removal? I'd be glad for any tips.
(I am already aware of the Ball Strawberry Lemonade recipe.)
by MNFarmLoft