Drink Recipe

Make simple syrup

Combine 0.25 cups granulated sugar and 0.25 cups water in a small saucepan. Heat over medium, stirring until sugar fully dissolves and the mixture is clear, about 2–3 minutes. Remove from heat and let cool to room temperature (about 10 minutes).

Prepare lemon juice

While the syrup cools, juice fresh lemons until you have 0.75 cups of lemon juice. Strain seeds and excess pulp through a fine mesh sieve into a measuring cup.

Muddle mint

In a pitcher, place the fresh mint leaves. Pour the cooled simple syrup over the mint and gently muddle with the back of a wooden spoon or a muddler about 8–10 times to release the oils. Do not shred the leaves; press firmly but gently.

Combine and chill

Add the strained lemon juice and 2.75 cups cold water (or 2 cups cold water + 1 cup sparkling water if you want fizz) to the pitcher. Stir thoroughly to combine. Taste and adjust sweetness by adding up to 2 tablespoons more simple syrup (if desired) or more water if too tart.

Serve

Fill four glasses with ice cubes (about 0.5 cups ice per glass). Pour the lemon-mint drink over the ice, distributing evenly. Garnish each glass with a lemon slice and a small sprig of mint. If you used still water and want fizz, top each glass with a splash of sparkling water before serving.

Storage

Refrigerate any leftover drink in a sealed pitcher for up to 48 hours. If left with mint steeping, remove the leaves after 12 hours to avoid bitterness.