I saw this I forgot where and marked it and then came back to it because I realized the idea would alo work well just freezing the jars.
http://tastykitchen.com/recipes/canning/lemonade-concentrate-e28093-from-scratch/
This recipe is really simple and suggests canning the syrup concentrate, but as I say I am going to make up some and freeze them. I may go ahead and can some for use during the winter.
You can easily add herb flavoring like lavender, rosemary or thyme during the steeping process, then strain before jarring up.
TIP: When freezing liquids to avoid the 'rise' in the center top of the frozen liquid - chill in the refrigerator first for 24 hours then freeze.
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