For those beautiful summer days and evenings, I made our first batch of syrup yesterday: Bring water and sugar to a boil in a 1:1 ratio, then add herbs of your choice (here I used peppermint, tarragon, and rosemary—about a handful of herbs, loosely packed, for 300 ml of syrup), add 1–2 teaspoons of lemon or lime juice, and let it steep for a few hours. Bring it to a boil again for 3 minutes, then pour it—without the herbs—into sterile bottles while still hot and seal them immediately. It goes great in ice-cold mineral water or ice-cold white wine (in this heat, I prefer non-alcoholic—though I had to try quite a few before I found one that actually tastes like wine... it’s a bit like kissing a lot of frogs 😅)