8 cups cold water
2 cups sugar
2 cups fresh lemon juice (15-16 lemons) — I only needed about half the amount of lemons to get enough juice. If your lemons are larger, I’d just get 10.
3 strips (3 inch x 1 inch) lemon peel
1 cup raspberries
1 cup blackberries
extra berries for garnish

Prepare 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.

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.

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. Garnish with berries and lemon slices.