I've always loved lemonade, but generally it's just sweet and tart; there's not a lot going on beneath the surface. By using preserved lemons, all that changes. There's real depth of flavor here, and the bit of salt that comes across balances the sweetness and mingles with the fizz. And yes, you could pour some vodka in there...free country. This recipe first appeared in EveryDayCook.
Combine the preserved lemons, sugar, and water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar dissolves, about 1 minute. Cool the lemon syrup off the heat for 1 hour. Add the lemon juice and stir to combine.
To serve, pour 2 fluid ounces of the lemon syrup over ice and top with 4 fluid ounces soda water.