Crush berries with sugar, cover and let stand overnight. Press through a cheesecloth lined sieve, extracting as much juice as possible. Mix in lemon juice. Taste for sweetness if too tart, add sugar, stirring until dissolved. Pour into bottle, cover and refrigerate. Serve as is on the rocks in punch cups or small glasses. OR, half fill a tall glass with shrub, add ice, and fill with club soda. OR, pour into punch cups and top each serving with a scoop of tart sherbet.