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, or syrup of choice

1/2 cup Strawberry Balsamic Vinegar, or fruit balsamic of choice

4-6 cups seltzer or club soda

1 cup plus 2 tablespoons vodka (optional)

½ cup frozen strawberries, or fruit of choice, plus extra for garnish

1 tbs Strawberry Balsamic Vinegar

1 tbs Lemon Raspberry Sugar Shaker

Ice

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), strawberries, and muddle. Refrigerate until chilled. 

3. Pour the balsamic onto a small plate and the sugar shaker 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 strawberries.