This is a perfect hot weather treat at the E. Kellogg Bed & Breakfast – good for all ages!

4 mint sprigs

1 1/2 cups sugar

2 cups cold water

3/4 cups lemon juice

1 1/2 quarts ginger ale

lemon slices for garnish

Rinse the mint and discard the stems.  Place the sugar, water and lemon juice in a medium-sized bowl, mix and then stir in the mint leaves.  Allow to stand for 30 minutes.  Fill a large pitcher with ice cubes and strain the liquid over the ice.  Just before serving, add the ginger ale and lemon slices and serve.