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. 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.