Lemonades

• 12 lemons
• 1 1/4 - 1 1/2 cup caster sugar, depending how sweet you want it
• 1/2 bunch mint, leaves picked

Cut the lemons in half and reserve one half. Extract the juice from the lemons, place a wire sieve over a large bowl and pour the juice through as you go. Strain the juice into a jug and once more back into the bowl. Add the sugar to the lemon juice a cup at a time, stirring continuously to dissolve. Cut the reserved lemon half into thin rounds, then cut each round into small segments. Rip the mint leaves into small pieces. Divide the cordial between jugs or bottles so that each one is 1/4 full. Add enough water to fill vessels, allowing a little room in the jug for ice. Add lemon pieces and mint to serve.