For the simple syrup:
2 c white sugar
2 c water
2 c tightly packed fresh herbs
(Alley recommends lavender flowers, licorice mint, and rose geranium. I got my licorice mint (lavender agastache anise hyssop plant) off eBay and added tarragon. I think this would be wonderful with just a few sticks of rosemary and lemon zest, as Martha suggests.)
Agastache foeniculum, licorice mint or anise hyssop.
Bring sugar and water to a boil, stirring until the sugar dissolves. Reduce heat and add fresh herbs. Simmer for five minutes. Cover and allow to cool to prevent aromatic oils from escaping. Steep overnight in the fridge. Strain and use as needed.
For the lemonade:
2/3 cup lemon juice (bottled tastes just fine)
1 c herb simple syrup
4 c good water (or soda water, seltzer or strong herb tea like Celestial Seasonings Mandarin Orange Spice)
Mix. Add ice and sprigs of fresh herbs and slices of lemon.
Makes about six cups.
Writing 
Oh, yum. I sometimes make Chris a lavender+mint+licorice root or mint+lemongrass iced green or red tea. (I add them all to the pot, let it steep for a few hours, then add to a pitcher to chill, diluting slightly with water and a squeeze of agave syrup. I wonder what the closest equivalent to anise hyssop is here to try this?
the one i’m using is agastache foeniculum. there’s got to be an agastache there. there are many varieties.
http://en.wikipedia.org/wiki/Agastache_foeniculum
love the herb spiced teas, will try. schlurp.
I agree– there must be! I’ve put an order request a decent seed shop. If I can’t grow this in pots, then it’ll make a nice gift for our office manager with a proper garden
good luck, keep us posted.
btw, knowing your special way with sandwiches, i’m working on one from alice’s tea cup in NYC: fig-olive tapenade, roasted cumin carrots, goat cheese, and black sesame seed semolina bread. i’ll let you know if it was worth the TRBBBBBBBBBBL.