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Add thawed raspberries (with their juices) to a blender or food processor. Blend until smooth.
Pour the raspberry purée through a fine mesh strainer into a large bowl. Use a spoon or spatula to press out as much juice as possible. Discard the seeds and pulp.
In a large pot, combine the raspberry juice, lemon juice, sugar, and lemon zest (if using).
Heat over medium heat until the mixture reaches 190°F. Do not boil. Stir occasionally to fully dissolve the sugar into a syrup.
Remove from heat and let cool for 5–10 minutes. Ladle into sterilized canning jars (if canning) or freezer-safe containers (if freezing).
Prepare the concentrate as per the recipe, cook down the raspberries, mix with lemon juice and sugar, and heat until the sugar is dissolved.
Cool slightly so you're not pouring boiling liquid into jars.
Pour into freezer-safe containers or mason jars, leaving at least 1 inch of headspace at the top to allow for expansion as it freezes.
Label and freeze. It’ll keep well in the freezer for 6–12 months.
When you’re ready to enjoy, thaw a jar in the fridge, mix with water (about 1 part concentrate to 2–3 parts water), and serve over ice.
If you like single-serve options, pour the concentrate into silicone muffin trays or ice cube trays. Once frozen, pop them out and store in a zip-top bag.