Brown lemonade made with light muscovado sugar instead of regular white sugar. Brown lemonade tastes great with a hint of molasses that comes from the muscovado.
Combine the sugar and 200 ml of water in a small saucepan and set on medium heat. Heat the mixture stirring from time to time until the sugar has dissolved. Remove the pan from the heat and place it in a cold water bath to speed up the cooling time.
Squeeze the lemons until you have 300 ml of juice. This may mean using 4-6 lemons depending on size and type. Add 800 ml of cold water to a jug and pour in lemon juice making sure to strain it to retain lemon seeds and pulp.
When the muscovado simple syrup has cooled down, add that to lemon mixture. Stir well and serve over ice. Decorate with fresh mint sprigs or other herbs of choice (optional).