A lot of recipes claim fresh, but all I see is mix this with concentrate that. Bah. What’s the point?

30 Lemons
2/3 cup packed fresh mint leaves, chopped
Raw, Natural Sugar
6 cups filtered water

1. Combine chopped mint leaves and 2 1/4 cups water in 2-quart saucepan. Cook over high heat until mixture comes to a full boil (3 to 5 minutes). Reduce heat to low; cook 5 minutes. Cool 10 minutes; strain.

2. If you have an auto squeezer, then great, if not, roll up you sleeves and get busy. You can always use some sort of lemon squeezer to make it go faster. Try to get about 3-4 cups out of the process.

3. Stir together mint liquid, lemon juice and remaining 4 cups water in 2-quart heatproof pitcher. Drop enough sugar to take the bite out of the sour taste. I don’t put a measurement here. Everyone’s taste differs. I just add tablespoon by tablespoon and keep tasting until it is just sweet enough. Refrigerate at least 1 hour. Serve over ice; garnish with mint leaves, if desired.

Makes about 8 (1-cup) servings.

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