Put the 1/4 cup water and sugar in a small pan. Cook till the sugar melts and becomes syrupy. Set aside to cool.
Soak the lemons in hot water for 15 minutes. Rub the lemon against the table top.
Cut and squeeze out the juice, without the seeds. By doing this process, you can get the maximum juice possible. I managed around 60 ml of lemon juice from 6 lemons.
Add the sugar syrup, lemon juice, mint leaves and cold water and blend till done. The mint leaves will leave specks.
Serve immediately, garnished with mint leaves!