Roasted Balsamic Lemonade
5 lemons, quartered lengthwise, plus 6 wheels for garnish
3 fresh bay leaves, plus 6 more for garnish
1/2 cup Sweet Mother Pucker Syrup
1/2 cup Blueberry Balsamic Vinegar
4-6 cups seltzer or club soda
1 cup plus 2 tablespoons vodka (optional)
½ cup frozen blueberries plus extra for garnish
1 tbs Blueberry Balsamic Vinegar
1 tbs Blueberry Pie sugar
1. Preheat the oven to 400°. Roast the lemons and bay leaves for 20 minutes or until lemons are soft and brown in spots.
2. Scrape the lemons, bay leaves and pan juices into a large pitcher. Add syrup, balsamic, vodka (if adding), blueberries, and muddle. Refrigerate until chilled.
3. Pour the balsamic onto a small plate and the pie sugar on another small plate and dip each glass rim in in each, vinegar first.
4. Strain the lemonade through a fine sieve – this base will be very thick. Pour into ice-filled glasses, top with club soda and garnish with a lemon wheel, bay leaf, and blueberries.