- Wash and dry mint and pluck leaves.
- Place sugar, water and lemon slices in a saucepan and bring to a simmer. Let the mixture simmer gently for about 20 minutes. Cool. If not using that day, cover and refrigerate (up to several days).
- To make the minted lemonade: Pour into a blender the syrup, 1/3 of the lemon slices, 2 cups of water and the mint. Blend at high speed one minute. Strain the lemonade.
- Pour the lemonade over crushed ice or in a cup with ice cubes. Serve with a straw.