In a small sauce pan combine the maple sugar (or syrup) and 1 cup of the water. Heat (on medium) until sugar is fully dissolved in the water.
Let cool to room temperature then chill in the fridge.
Squeeze lemons to get 1 1/2 cups fresh lemon juice.
Remove seeds, decide if you want pulp. (If you strain pulp out, you will likely need to squeeze more juice to get your 1 1/2 cups.)
Mix it Together
In a large pitcher, pour together, the remaining 7 cups water, the lemon juice, your maple simple syrup, and the 2 TBS rosewater.
Adjust the rosewater to your taste. I prefer a light floral taste, and this tasted balanced to me against the lemon.
The maple sugar (or syrup) will make your lemonade a little darker. If you want to keep your lemonade light without using white sugar, you can substitute light agave nectar in the same amount for the maple sugar or syrup.
If you want to use organic white cane sugar, substitute 1 3/4 cup white sugar for the 1 1/3 cup maple sugar.