Instructions: Simmer the lemon juice and sugar in a saucepan over medium-high heat to dissolve the sugar. Cool well, about 1 hour, then stir in the lemon oil and citric acid.

Prepare each glass with some ice cubes, then pour about 2 to 4 tablespoons of the lemon mixture into each glass. Fill them with chilled Perrier or spring water. Garnish with lemon slices and mint leaves. Serve these with straws.

This recipe yields 6 to 8 servings.

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