This is my very favorite lemonade and it took some tinkering to make it perfect for my tongue. By all means, adjust the sweet and sour flavors to your own. A note on the lemons: Myer lemons will give a very mild lemony flavor; I prefer regular lemons. Also, the addition of limes and herbs makes it better - I liked the addition of about 3 limes to the batch. —Michelle Driver
My favorite infusion is the zest of lemons and limes, a handful of herbs like basil and mint, and a nob or two of grated ginger.
Add everything to a saucepan and heat it slowly, to melt the sugar. I'm not convinced it needs any simmering; just warm it a bit and let it sit on the stove. When the sugar is dissolved and the citrus has imbued its color, it should be good. I never strain it at this point. I put it in a glass jar. Definitely strain before using though.
Mix all of the above and you'll have a good probiotic drink that can be refrigerated or left on the counter, to ferment, for a day or two. Refrigerate after the second day.