For sugar syrup: In a large saucepan, heat and stir the water and sugar over medium heat till the sugar dissolves. Remove from heat; cool for 20 minutes.

Finely shred 1 tablespoon of peel from lemons, oranges and limes. Squeeze juice from lemons, oranges and limes (should be about 3 1/2 to 4 cups total).

If you like, place mint sprigs in the bottom of a clean, 1-gallon jar or very large bowl. Using a wooden spoon, lightly crush the leaves. Pour the cooled sugar syrup over the mint. Add the fruit peel and fruit juice to the sugar syrup mixture. Stir to thoroughly combine. Cover and steep for 1 hour at room temperature.

Strain mixture through 100 percent-cotton cheesecloth-lined colander. Transfer fruit syrup concentrate to a pitcher. Cover; chill in the refrigerator for at least 4 hours or up to 3 days.

Just before serving, stir the mixture. To serve, mix equal parts of the fruit syrup concentrate and water, add slices or thin wedges of lemon, orange and lime, and serve over tall ice-filled glasses. If you like, add 2 to 3 tablespoons of vodka, gin, rum or tequila to each serving and garnish the glass with a lemon slice and a small sprig of mint. Makes 8 cups concentrte (enought omake about 12, 10-ounce servings)

Follow preparation as directed above except omit the mint. In a food processor or blender, combine 2 cups fresh or frozen red raspberries and 2 tablespoons water. Cover; process or blend till smooth. Set a sieve over a small bowl. Strain raspberry mixture through the sieve; discard the seeds. Pour the cooled sugar syrup over the raspberry. Add the fruit peels and fruit juices to the sugar syrup mixture. Stir to thoroughly combine. Cover and steep for 1 hour at room temperature. Strain mixture through 100 percent-cotton cheesecloth-lined colander. Transfer to a pitcher. Cover; chill in the refrigerator for at least 4 hours or up to 3 days. Makes 8 cups concentrate.

Follow preparation as directed above except omit the mint. Place 1/4 cup grated fresh ginger in the bottom of a clean, 1-gallon jar. Pour the cooled sugar syrup over the ginger. Add the fruit peels and fruit juices to the sugar syrup mixture. Stir to thoroughly combine. Cover and steep for 1 hour at room temperature. Strain mixture through 100 percent-cotton cheesecloth-lined colander. Transfer to a pitcher. Cover; chill in the refrigerator for at least 4 hours or up to 3 days. Makes 8 cups concentrate.