* **Instructions:**

1. In a saucepan, combine 1 cup of water and the sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved.
2. In a separate bowl, muddle the mint leaves to release their oils.
3. In a large pitcher, combine the lemon juice, simple syrup, muddled mint leaves, and white rum.
4. Add the remaining 4 cups of cold water and stir well.
5. Refrigerate until chilled. Serve over ice cubes and garnish with mint sprigs.

#### b. **Lemonade Sangria**

This fruity beverage combines lemonade with wine and fresh fruits.

* **Ingredients:**

* 1 cup freshly squeezed lemon juice
* 1 cup granulated sugar
* 5 cups cold water
* 1 bottle white wine (750 ml)
* 1/2 cup brandy
* 1 orange, thinly sliced
* 1 lemon, thinly sliced
* 1 apple, cored and thinly sliced
* Ice cubes

* **Instructions:**

1. In a saucepan, combine 1 cup of water and the sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved.
2. In a large pitcher or bowl, combine the lemon juice, simple syrup, white wine, and brandy.
3. Add the sliced fruits to the mixture and stir gently.
4. Refrigerate for at least 4 hours to allow flavors to meld.
5. Serve over ice cubes and garnish with additional fruit slices.

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### 6. Color-Changing Lemonades: A Visual Delight

Certain ingredients can cause lemonade to change color, adding a magical touch to the beverage.

#### a. **Butterfly Pea Flower Lemonade**

Butterfly pea flowers contain anthocyanins that change color when exposed to acidic substances like lemon juice.

* **Ingredients:**

* 1 cup freshly squeezed lemon juice
* 1 cup granulated sugar
* 5 cups cold water
* 1 tablespoon dried butterfly pea flowers
* Ice cubes

* **Instructions:**

1. In a saucepan, combine 1 cup of water and the sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved.
2. In a separate bowl, steep the dried butterfly pea flowers in 1 cup of hot water for 5 minutes.
3. Strain the butterfly pea flower infusion to remove the flowers.
4. In a large pitcher, combine the lemon juice, simple syrup, and butterfly pea flower infusion.
5. Add the remaining 3 cups of cold water and stir well.
6. Refrigerate until chilled. Serve over ice cubes and watch the