1. Put the sugar in a pan with 200 ml water and bring to the boil, stirring until fully dissolved.
2. Let the sugar syrup cool completely.
3. Squeeze the lemons and strain the juice.
4. Combine the syrup, lemon juice and cold water in a large jug.
5. Taste and adjust with more juice or syrup as you like.
6. Serve over plenty of ice with lemon slices and fresh mint.
Tip: The sugar syrup is the secret – granulated sugar never dissolves properly in cold liquid and just sits at the bottom of the glass. The syrup keeps for a week in the fridge.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.