Lemonade with Peppermint

Remove the zest from the lemons, making sure not to remove any of the bitter white pith. Thinly slice the zest, and squeeze the juice from the lemons. You should have about 300 ml (approximately 10 ounces) of juice. Add the lemon juice, lemon zest, mint, and 600 ml (approximately 20 ounces) of water to a bowl. Cover and let infuse overnight. Bring the sugar and 600 ml (approximately 20 ounces) of water to a boil. Cook for 3-4 minutes, remove from the heat, and let cool. 

Pass the lemon juice through a fine strainer into a bowl. Mix in the sugar syrup, and stir until combined. Chill the lemonade in the refrigerator until ready to serve.