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 Olive Gourmet Raspberry 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. Makes 13 cups.
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/club soda to taste; garnish with berries.