Brown Sugar Lemonade

Squeeze lemons & set to the side, cut pear up and cook it in the water & sugar by bringing the pot to a boil then simmering for 5-15 minutes once the pear pieces are soft.

Immersion blend the syrup together then allow to cool in the fridge for a few hours. (If no immersion blender a regular household one is fine)

After the syrup is done cooling muddle the mint in the pitcher your going to use while it's still empty.

Add the syrup, lemon juice, rest of water and whiskey if you're feeling up to it. Mix & serve over ice.