In a small saucepan, combine the water, sugar and 1 tbsp. of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool and after about an hour, strain out mint leaves. Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 cup lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.