flavored waters

This year has seen me making flavored water more than ever before. Default has been a simple lemonade: quarter or half lemon squeezed into a 24 oz jar, plus some saccharin. I tried a lemon-ginger water, I think with both cut ginger and powder; forget how it came out, which I guess says something. Recently I've tried cucumber water -- slices of cucumber left to steep -- which was pretty successful; basil, which wasn't; and mint, which was.

A while back I'd tried a simple posca, too: small amount of cheap balsamic vinegar, some saccharin, lots of water. That worked well too.

These are all room temp or fridged, no heat.