1. Extract juice of lemons, keep aside.
2. Tie peel, seeds, in a small muslin bag.
3. Bruise ginger, add to sugar and 1/2 cup water in a pan. (Chill remaining water in a large jug.)
4. Stir and cook over low heat till sugar dissolves.
5. Add peel-bag to the boiling mixture.
6. Once sugar is fully dissolved, boil on high for 2-3 minutes.
7. Cool to room temperature, remove bag.
8. Strain mixture and add juice of lemons.
9. Add to chilled water. Add chopped mint leaves.
10. Whisk well with a hand mixie or in liquidiser for a few seconds on high.
11. Serve chilled.

Making time: 30 minutes (excluding cooling and chilling time)
Makes:4 large servings
Shelflife:3 to 4 hours refrigerated