|Mint sprigs||6 Large, roughly chopped|
|Icing sugar||8 Ounce (250 Gram)|
|Lemons||12 , chilled juiced|
|Dry ginger ale||1 1⁄2 Pint, chilled (900 Milliliter)|
Mix together the chopped mint, sugar and water in a mixing bowl.
Pound with a wooden spoon or pestle until the sugar has dissolved.
Set aside for 2 hours to allow the full flavour to be extracted.
Strain the mint mixture into a jug.
Stir in the lemon juice and ginger ale.
Garnish with the mint sprigs if you are using them and serve.
Makes about 1.2 litres/2 pints