From a couple of years ago....
Top lesson learned - it's not worth using
only strongly flavoured sugar because it tends to mask the flavour of the fruit.
I'm looking out at another good year of rowan berries, although sadly I think most of the easily reachable ones have been eaten already. Rowanberry gin is delicious as a bittering agent - I've made a very nice cocktail with it, rum and fancy orangeade. The rose bush isn't doing as well this year as it did in 2015, but we've got quite a lot of apples again.
We've also got very good crops of holly berries and pyrocantha berries. But I don't think it's a very good idea to use either for drinks....