1 large bunch mint (about 10 sprigs)
1 cup lemon juice (about 5 lemons)
1/2 cup sugar
1/2 cup water
1 qt. ginger ale, chilled
Wash mint and remove leaves. Mix lemon juice, sugar, and water; pour over mint leaves. Let stand 30 minutes. Just before serving, stir in ginger ale. Serve over crushed ice; garnish with a spiral of lemon peel.
8 to 10 servings (about 1/2 cup each)