Pass carrots and ginger through a juicer and collect the juice in a jar.
To make syrup, heat sugar with 2 tbsps water in a non-stick pan. Add lemon juice and mix well and stir till sugar dissolves.
Quarter lemons, place some of the quartered lemons in serving glasses, add 1 tbsp sugar syrup, 5-6 ice cubes and 5-6 mint leaves. Pour carrot juice over them, stir well and serve chilled.