I made up this recipe after having a fantastic rosemary lemonade at a restaurant. I like mine a little on the tart side, but if you wanted you could definitely add more splenda than I have in the recipe.

ingredients
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approximately 1.75 quarts of water
2-3 sprigs of fresh rosemary
1/3 cup of splenda
1 cup of lemon juice (6 large juicy lemons)

Boil the water and steep 2 rosemary sprigs for at least 10 minutes, then discard the rosemary.
Meanwhile, juice the lemons and measure out the splenda.
When the rosemary water is done, add the lemon juice and splenda.
Put in the fridge or freezer to chill!

If desired, store the lemonade with the 3rd sprig of rosemary in the container for extra oomph.