Ingredients
- fresh fruit such as oranges, limes, lemons, grapes or apples
Instructions
- First you must remove the juice from the pulp. This is done either by squeezing the juice out by hand, using a juicer or a steamer.
- Once you have separated the juice from the pulp, put the juice into a freezer-proof bottle with a narrow neck.
- Leave enough empty space in the top of the bottle for the liquid to expand as the juice turns to ice.
- Once the bottle is filled, sit the bottle in a freezer bag just in case it bursts or the liquid overflows as it freezes and then place it in the freezer.
- Once the liquid is completely frozen, turn the bottle upside down and place the neck of the jar with the frozen liquid inside a larger jar and let the liquid thaw.
- You will notice that the frozen sugary, colored sugars will drip out first.
- When all you see is a white mass of ice, remove the bottle.
- The remaining ice can be set in a refrigerator while it finishes thawing and once it is in a liquid form again, drank.
- Repeat the freeze, thaw, freeze process three times.
- The liquid that is left after the third time should resemble store bought juice concentrates.
- Bring this liquid to a boil and ladle into pint size canning jars.
- Another way to do this if you prefer not to freeze your juice is bring the liquid to a boil, then simmer it until it is reduced by two-thirds, then ladle it into canning jars.
- Wipe jar rims, put lids and bands on making sure they are fingertip tight.
- Process for twenty minutes in a cold pack canner, remove and tighten lids.
- Allow to cool, then check the lids to make sure they sealed.
