Nothing says summertime like a frosty glass of lemonade. It's the very essence of delicious simplicity—just lemon, water, sugar and some ice. While the original formula is fine all on its own, it also provides a base for some flavorful experimentation.

Here are a few different riffs on this classic warm-weather refresher. These drinks are based on equal parts of water, lemon juice and syrup (1:1:1), but feel free to adjust the ratios to your individual taste. You can stir all the ingredients together in a glass or pitcher, or shake them with ice in a cocktail shaker to add a bit of sparkle and to cool the liquid down quickly. All it takes is a few minutes' work in the kitchen, and you'll be swinging in your hammock, quaffing an icy cold custom creation of your own making in no time.

While all of these drinks are completely non-alcoholic, spirits can easily be added. We recommend trying a vodka or a crisp London Dry gin with the mint and berry versions, and a dark rum or a bourbon with the mango.

Mint Lemonade

Mint and lemon play extremely well together, so combining them is a flavor no-brainer. Substituting club soda for water in this drink gives it an effervescence that really makes the mint flavor ‘pop.’ However, if you're shaking your lemonade, don't put the soda in the shaker—add it later.

Mint Syrup

1 cup sugar

1 cup water

1 cup packed mint leaves

Combine all ingredients in a medium sauce pan and heat until boiling. Reduce heat and let simmer for two minutes. Strain out mint leaves and let cool. Bottle and refrigerate.

Raspberry Lemonade

Berries of all types are classic summer flavors. For this drink, we used raspberries, but anything from blackberries to strawberries will work just as well.

Raspberry Syrup

1 cup sugar

1 cup water

1 cup fresh raspberries (about one 6-ounce package)

Combine all ingredients in a medium sauce pan. Bring to a boil until berries begin to break down, about five minutes. Remove from heat and strain out berries. Let cool, then bottle and refrigerate.

Mango Lemonade

For a quasi-tropical take on traditional lemonade, try this version, which brings together rich, dark Turbinado sugar and juicy mango for a subtly complex taste.

Mango Syrup

1 cup Turbinado sugar

1 cup water

1 whole mango

Peel mango, then chop in a blender or food processor. Combine with remaining ingredients in a medium sauce pan. Simmer on low heat for 20 to 25 minutes, stirring occasionally. Remove from heat and strain out mango pieces. Let cool, then bottle and refrigerate.