Sugar syrup: Put sugar in 1 liter of cold water and boil at high temperature. Stir with a wooden spoon until the sugar is dissolved. Make 5 min, then remove from heat. Cool and put in a sealed container in the refrigerator (keeps 3-4 weeks).
3/8 liters of juice of one lemon (1), a quarter of a liter of syrup and 3/4 liter of cold water in a pitcher form. Stir, form into the compartments of an ice cube maker and freeze. (= about 6 Melitta ice cube bags).
To serve, mix the juice of one lemon (2) and the remaining syrup with 3/4 liter of soda water or iced water, if desired. Pour over the lemonade ice cubes. Garnish with a sprig of mint and bring to the table with a drinking straw.
Notes: smaller mass accordingly proportionately approx: one eighth of a liter of juice of a lemon, a quarter of a liter of syrup, a quarter of a liter of mineral water. Use more mineral water.
The lemonade ice cubes are just as good simply in mineral water.
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