8 c cold water
2 c sugar
3 strips lemon peel (3” x 1” each)
2½ c fresh lemon juice (about 12 lemons)
½ c Blackberry Ginger Balsamic vinegar
1 c raspberries
1 c blackberries
Seltzer or club soda
Prepare sugar syrup: In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally. Cover saucepan and boil 3 minutes. Remove saucepan from heat and cool slightly.
Meanwhile, in food processor, pulse berries until pureed. Pour into
medium-mesh sieve set over large bowl and press berry mixture with back of
spoon to remove seeds; discard seeds.
Remove peel from syrup; stir syrup into berry puree with lemon juice,
balsamic vinegar and remaining 4 cups water.
Pour into large pitcher with tight-fitting lid. Cover and refrigerate until
cold, at least 3 hours or up to 2 days. Serve over ice. Add seltzer to taste;
garnish with berries.
Makes 13 cups.
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