In a saucepan, combine 4 cups of filtered water, 1 cup of fresh mint leaves, and 1 cup of organic cane sugar. Bring the mixture to a boil over medium heat, whisking until the sugar completely dissolves. Once boiling, reduce the heat and simmer gently for 2-3 minutes until the syrup thickens slightly. Remove from heat and let it cool for about 30 minutes, then strain out the mint leaves.

In a high-powered blender, combine the cooled mint syrup, 1 tablespoon of freshly-squeezed lemon juice, 3 cups of cubed watermelon, and 1 peeled and chopped organic cucumber. Blend on medium-high speed for about 2-3 minutes, until the mixture is smooth and frothy.

If you prefer a smooth, pulp-free drink, use a fine-mesh strainer to strain the blended juice. Pour the mixture into the strainer over a large bowl, gently pressing the pulp with a spatula to extract every last drop of juice.

Pour the freshly made Watermelon Cucumber Mint Juice into ice-filled glasses for an extra cooling effect. For a delightful touch, garnish with fresh basil leaves or small watermelon chunks.