Squeeze 3 large lemons and pour the juice into a saucepan with the sugar and 100 ml of water.

Heat over medium and stir to help the sugar dissolve quickly. Do not bring to a boil.

Once the sugar is fully dissolved, remove from the heat and let it cool.

Zest 2 lemons, then peel them, removing both the rind and the white pith, which can add bitterness. Cut the flesh into small pieces.

Place the peeled lemons, zest, and 350 ml of water in a blender. Blend until smooth.

Filter this purée through the syrup. Strain the mixture a second time to remove the very fine pulp. If you like it, you can keep the pulp.

Dilute with 300 ml of water or more, according to your preferred level of acidity. Place lemon slices and ice cubes in glasses or a pitcher, then fill with lemonade.

Garnish with fresh mint. Serve and enjoy!