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Quench Your Thirst: Berry Lemonade

7/4/2016

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INGREDIENTS
  • 8 c. cold water
  • 2 c. sugar
  • 3 c. fresh lemon juice
  • 3 strip lemon peel
  • 1 c. raspberries
  • 1 c. blackberries
  • ice cubes
  • seltzer or club soda
DIRECTIONS
  1. 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.
  2. 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.
  3. Remove peel from syrup; stir syrup into berry puree with lemon juice 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 to taste; garnish with berries and lemon slices.

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