If summertime had a flavor, this would be it. We love the way this recipe replaces ice cubes with watermelon chunks -- simple, yet genius.

Ingredients:
2 cups sugar
3 cups lemon juice
4 cups water
Watermelon, cut into chunks

Directions:
Wash your lemons, then slice in half. Juice lemons using a juicer. Pour two cups of white sugar into a large pitcher, followed by three cups of fresh lemon juice, strained to remove pulp and seeds. Stir until the sugar dissolves. Add water, stir well and chill.

Freeze chunks of watermelon on a cookie sheet lined with wax paper for at least an hour. Add a handful or two of the watermelon ice cubes to your lemonade, garnish with a lemon slice.

Recipe courtesy of yellowblissroad.com

We could be convinced to trade our favorite summer dessert for this creamy-tasting twist on lemonade.

Ingredients:
1/2 cup granulated sugar
1 cup + 3 cups water, divided
1 vanilla bean, sliced open and seeds scraped
1/2 cup fresh-squeezed lemon juice
Ice for serving

Directions:
Add the sugar and one cup of water to a medium saucepan over medium heat. Slice the vanilla bean open with a paring knife and scrape the seeds from the bean and add to the saucepan along with the remaining whole bean. Heat, stirring occasionally, until the mixture begins to steam and the sugar has dissolved, about three to four minutes.

Remove from heat and set aside for 15 minutes. Meanwhile, add the remaining three cups of water and lemon juice to a pitcher. Set a fine-mesh sieve over the pitcher and pour in the vanilla-sugar mixture. Discard solids. Stir with a spoon and chill. Fill individual glasses with ice and pour lemonade over the ice. Add a straw if desired and serve.

Recipe courtesy of kitchentreaty.com

This colorful concoction uses Sweet 'N Low instead of sugar to cut down on calories.

Ingredients:
1/2 cup Sweet'N Low (12 packets)
1 cup water
1-1/4 cups fresh lemon juice (about 6 lemons)
2 cups raspberries, pureed
3-1/2 cups cold water
Ice cubes

Directions: In a small sauce pan, bring the Sweet'N Low and water to a simmer. Stir so that sugar dissolves completely, and then remove from the heat and let the mixture cool to room temperature. Place the raspberries in a food processor and process until smooth.

Pour the pureed raspberries in the sugar water, and stir to combine. Add the lemon juice. Combine the raspberry mixture and the cold water in a large pitcher. Stir and add lots of ice. Serve your raspberry lemonade with thin slices of lemons and raspberries.

Recipe courtesy of deliciouslysprinkled.com

We get it: Not everybody has a sweet tooth. Savory food fans will love this herbal take on lemonade. Pair it with your favorite grilled fare or enjoy it all by itself.

Ingredients:
1 cup sugar
1 cup lemon juice
6 cups water
4 to 6 sprigs of rosemary
Ice cubes

Directions:
Create a simple syrup: In a small saucepan over medium heat, combine one-and-a-half cups of water with one cup sugar. Stir until dissolved. Place the rosemary in the pan and stir again. Set aside until cool.

Squeeze the lemons, and strain the simple syrup and lemon juice into a pitcher. Add the rest of the water, along with lots of ice cubes. Garnish your creation with a sprig of rosemary and lemon slices.

Recipe courtesy of makinglemonadeblog.com

Bubbles make pretty much everything better -- including this cranberry lemonade recipe.

Ingredients:
1 can frozen cranberry cocktail concentrate
2 cans frozen pink lemonade concentrate
1 to 2 liters sparkling water or sparkling wine
Lemons, cranberries and mint leaves for garnish

Directions:
Mix all three cans of concentrate in container with nine cans of water. Add the sparkling water or wine and mix well. Top with lemons, cranberries and mint leaves as garnish.

Recipe courtesy of likeasaturday.com