Blackberry Ginger Lemonade

Cooking Time: 10 mins    Servings: 8

Products needed:

Blackberry Ginger Balsamic Vinegar


  • 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 Scene Blackberry Ginger 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 to taste; garnish with berries.