Mint lemonade (by Wayne Collins)
- large handful fresh mint, leaves picked
- 6 lemons, juice and zest of 3
- 3 tbsp sugar cane syrup
- sparkling mineral water, to top up
Place the mint leaves into a tea towel and bruise with a rolling pin.
Add the mint to a pitcher, with the lemon juice and zest and sugar cane syrup. Top up with sparkling water. Mix the cocktail well and add more sugar cane syrup, to taste. Chill in the fridge.