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I do very basic lemonade: 2 cups sugar, 2 cups lemon juice, 3 quarts water. You can flavor it with any herbal syrup (lavender and mint are delicious, basil is oddly appealing, and I may try borage this year to be all sophisticated and stuff).

For herbal syrups, I use 2 tablespoons of dried or 1 cup fresh herbs with a cup of water and a cup of sugar, all boiled together for a couple of minutes. Strain the herbs out and substitute the syrup for one cup of sugar. I have experimented with fresh and dried petals for rose syrup, but haven’t found a strong enough flavor yet. I’d probably need heirloom roses bred for scent, and very few people are going to let me have those to cook with. DARN, I guess I’ll have to grow ‘em myself...in the meantime, I am going to experiment with more flavored mints.