Start by thawing your frozen triple berry blend in a strainer over a bowl to catch the delicious juices for about 15-20 minutes.

In a medium saucepan, combine 2 cups of water with 1 cup of granulated sugar. Bring to a rolling boil, stirring for about 2 minutes until the sugar is dissolved. Stir in 1 cup of lemon juice and 1 tablespoon of lemon zest, then remove from heat.

Allow the mixture to cool completely at room temperature for about 30 minutes.

Once cooled, add 1 cup of the syrup to your blender with the thawed berries. Blend on high for 30-60 seconds until smooth.

Using a fine mesh strainer, pour the blended berry mixture over a large bowl to separate the seeds and pulp, pressing down to extract all the liquid.

In a large pitcher, mix the strained berry juice with the remaining syrup and an additional 3 to 4 cups of cold water. Stir and refrigerate for about 4 hours.

Serve in tall glasses over ice, garnished with fresh mint leaves or lemon slices.