Add 1 cup (240 ml) of water and the granulated sugar to a medium saucepan. Set the mixture over medium heat and bring to a boil (ignore that it says 6 cups below - it's a technical issue that I can't change).
6 cups (1420 ml) water, 1 cup (200 grams) granulated sugar
Turn the heat to medium-low and simmer the sugar syrup for 1-2 minutes, or until the sugar has fully dissolved. Remove the pan from the heat and add the mint leaves. Set the syrup aside to cool to room temperature.
1/2 cup (16 grams) mint leaves
Once cooled, place the mint syrup into a high speed blender and blend until completely smooth, about 2 minutes.
Add the mint syrup, lemon juice, and remaining 5 cups of water to the pitcher. For a nicer green color, add food coloring (ignore that it says 6 cups below - it's a technical issue that I can't change).
6 cups (1420 ml) water, 1 cup (240 ml or about 4 medium lemons) lemon juice, food coloring
Stir and enjoy. Garnish with a lemon wheel and sprig of fresh mint, if desired.
This lemonade will keep in the fridge for up to four days. Stir before enjoying.