"The only crush you should be 
thinking about 
this Ramadan is 
Bombay Crush"

• I ended up running low on regular sugar on this particular day when I was taking pictures, so I used Castor Sugar. The next time I made Home-made Lemonade I used regular sugar. So either will do for the recipe. 

1. Squeeze out the juice from the lemons; you may need to use more or fewer lemons to get the 1 1/2 Cups of Lemon Juice and pour it into a jug.
2. Add the into the jug water and stir with the lemon juice. 
3. Next, add in your sugar slowly. Taste along the way, so you don't over sweeten the lemonade. I added 1 1/4 cups of sugar; you may adjust depending on how sweet you like your lemonade.
4. Stir it all together and let it chill in the fridge. 
5. If you don't want to water down your lemonade with regular ice cubes when you serve the lemonade, you make the lemonade ice-cubes. Just make extra lemonade and pour into an ice tray, with some fresh mint in each cube, and leave it in the freezer overnight. 
6. Before serving, slice one lemon and put them in the lemonade, along with some lemonade iced cubes (or regular ice cubes) and fresh mint. 

1. Add your lemon wedges and fresh mint into your glasses. 
2. Next, use a muddler to muddle the lemon and mint together and this will help release the juices.
3. Now add either fresh mango pulp or tin mango pulp, around 1/3 cup if you're using long glasses, if you're using normal size glasses fill a 1/4 of your glass with the pulp.
4. Go on to muddle the mix again, making sure if you used fresh mango it becomes smoother and mixes with the lemon and mint. 
5. Add your ice and finally top of with sprite till your glass is full. 
6. Finally, garnish with some fresh mango and serve.

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