half iced-tea and half lemonade

We buy frozen concentrated lemonade and mix brewed black tea with it and add a zillion ice cubes. It's fantastic.

1. You'll want to make a simple syrup so that you don't end up with stubborn sugar crystals hiding at the bottom of your glass. We used Alice Medrich's no-cook method, which entails shaking cold water and sugar together until the sugar is completely dissolved. You can eyeball the amounts, but you'll want one part water to one part sugar. If you're planning for a pitcher of lemonade, aim to make at least one cup of simple syrup total.

The fun begins now! Fresh-squeezed lemonade is perfect in its simplest form, but it can also be a blank canvas for your surges of creativity. Flavor your simple syrup however you choose:

• Add thyme, rosemary, basil, mint, or a mixture of any leftover herbs you have in the kitchen.
• For a spicy kick, infuse your simple syrup with hot peppers like jalapeños or sliced or grated ginger.
• Try a cardamom-saffron simple syrup for a South Asian-inspired drink.
• Replace some of the water with fresh fruit juice if you want to hybridize your lemonade.

We wanted a slightly floral lemonade, so we added a handful of fresh lavender to the simple syrup, shook everything together until the sugar crystals were no longer visible, and let our jar sit in the refrigerator overnight.

If you're too thirsty to wait for cold infusion, use the traditional hot simple syrup method. Add your flavorings while the liquid is still hot, then let the syrup sit for twenty minutes or so to give the flavors a chance to mingle.

https://food52.com/story/11108-how-to-make-any-type-of-lemonade-without-a-recipe