Triple Berry Lemonade

Ingredients

1 ½ cups Ginger Evans granulated sugar

5 cups water, divided

1 cup Pickwell Farms frozen mixed berries

1 cup Tipton Grove lemon juice

¼ tsp. Marcum vanilla extract

Notes

Directions

1. Combine the sugar and 1 cup water in a saucepan and simmer until sugar is dissolved. Remove from heat.
2. In a large pitcher, combine remaining 4 cups of water, frozen berries, lemon juice, and vanilla extract.
3. Mix in sugar syrup to taste.
4. Best if allowed to sit in refrigerator for at least 2 hours.
5. Serve over ice.