Refreshing, zingy and just a little flamboyant, the fruity lemonade at Bramble Cafe at Elderslie Farm is a summer favorite. If you like, add a splash of vodka to the glass for a patio cocktail.
Remove 2 tablespoons zest from lemons. In a small saucepan, stir together 2 cups sugar, 1 cup water and the lemon zest. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, until sugar is dissolved. Remove from heat and let cool to room temperature. Cover and chill lemon syrup 24 hours. Strain through a fine-mesh sieve; discard zest.
Meanwhile, in a small saucepan, combine blackberries and the remaining 1/2 cup sugar and 2 tablespoons water. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, 15 minutes. Press through a food mill on the finest setting or strain through a fine-mesh sieve; discard pulp. Cover and chill syrup at least 1 hour.
Squeeze 1 cup plus 2 tablespoons juice from the zested lemons. In a pitcher, combine lemon juice, the 4 cups water and the lemon syrup. To serve, pour into ice-filled glasses and drizzle with blackberry syrup.