Herbed Lemonade Makes 4 to 6 servings Fresh-squeezed lemonade is a harbinger of summer.  This recipe is sweetened with a homemade syrup, and fragrant with spearmint or lemon balm and a good grating of fresh ginger.  If you wish, freeze tiny borage flowers into cubes, and use them to chill your drink, and play up the herb connection. 1 cup sugar 8 to 10 large sprigs of fresh mint or lemon balm 1 tablespoon shredded fresh ginger ( use the large holes on a box grater ) 4 lemons Thinly sliced lemon, and fresh mint or lemon balm sprigs, for garnish    Bring the sugar and 1 cup of water to a boil over high heat, stirring just until syrup comes to a boil.  Add the mint or lemon balm and ginger and reduce to medium low.  Cook at a slow boil until the syrup is slightly thickened, about 8 minutes.  Strain through a wire strainer into a bowl, pressing lard on the herbs to extract the flavor.  Cool completely.    Grate the zest from the lemons, squeeze and strain their juice.  You should have 3/4 cup of juice.  Add to the pitcher, along with the syrup and 3 cups water.  Stir well.    Serve over ice, garnished with lemon slices and herb sprigs