Raspberry Balsamic Lemonade
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Raspberry Balsamic Lemonade
Print Recipe
Recipe Notes

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
Ice cubes
Seltzer or club soda

Prepare sugar syrup:

  1. In 4-quart saucepan, heat 4 cups water with sugar and lemon peel to boiling over high heat, stirring occasionally.
  2. Cover saucepan and boil 3 minutes.
  3. Remove saucepan from heat and cool slightly.

Meanwhile, in food processor, pulse berries until pureed.

  1. Pour into medium-mesh sieve set over large bowl and press berry mixture with back of spoon to remove seeds; discard seeds.
  2. Remove peel from syrup; stir syrup into berry puree with lemon juice, balsamic vinegar and remaining 4 cups water.  Makes 13 cups.
  3. 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.
  4. Add seltzer/club soda to taste; garnish with berries.
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