Combine 1 cup of brown sugar and 1 cup water in a saucepan over medium heat. Bring to a boil and stir until the sugar has dissolved. Remove the saucepan from the heat and add the lemon zest while the syrup is still warm. Set the syrup aside to cool to room temperature.

Combine 1 cup of honey and 1/3 cup water in a saucepan over medium heat. Bring to a boil and stir until the honey has dissolved. Remove the saucepan from the heat and let the syrup cool to room temperature.

Squeeze the lemons through a strainer into a measuring cup. You'll need 1 cup of fresh lemon juice. Strain the fresh lemon juice again, into a pitcher. Add the 2 cups of water and stir to combine. Once the simple syrups have cooled, pick your favorite to add to the lemonade. Stir in the simple syrup and mix to combine. I only used a little syrup but you can sweeten the lemonade to you heart's content.

Refrigerate the lemonade until it's cold. Add ice when you're ready to serve the lemonade and garnish with lemon slices and mint leaves. The extra simple syrup can be stored in the refrigerator for about a week.