Roll each lemon on a hard surface to release more juice.
Slice lemons in half and hand squeeze using a citrus reamer. Strain pulp through fine mesh immediately.
Set aside ½ cup strained juice for testing. Measure remaining 3 cups precisely.
In a small saucepan, whisk ⅓ cup sugar with ½ cup water until fully dissolved. Bring to gentle boil.
Remove from heat, cool for 5 minutes, then pour through a sieve into the lemon juice.
Stir in remaining 4 cups cold water to dilute and chill the mixture for peak serving.
Before serving, muddle mint or chosen herbs to release their flavors. Add cracked black pepper if desired.
Chill and serve over ice, preferably grape ice for garnishing.