- 8 cups cold water
- 2 cups sugar
- 3 strips lemon peel 3" x 1" each
- 2 1/2 cups fresh lemon juice approximately 12 lemons
- 1/2 cup Tastealotta Blackberry Ginger Balsamic Vinegar
- 1 cup raspberries
- 1 cup blackberries
- ice cubes
- seltzer or club soda
In a 4-quart saucepan, add 4 cups cold water, sugar and lemon peel.
Bring to a boil over high heat, stirring occasionally.
Reduce heat slightly, cover and boil for 3 minutes.
Remove from heat and cool slightly.
In a food processor, pulse raspberries and blackberries until pureed. Pour through a medium-mesh sieve set over a large bowl. Press berry mixture with the back of a spoon to remove the seeds; discard seeds.
Remove lemon peel from the simple syrup mixture; stir the syrup mixture into the berry puree along with lemon juice, Tastealotta Blackberry Ginger Balsamic Vinegar and remaining 4 cups of cold water.
Pour into a large pitcher with a tight-fitting lid. Cover and refrigerate at least 3 hours or up to 2 days.
Serve over ice. Add seltzer or club soda to taste. Garnish with additional berries.