For two servings of nonalcoholic mint julep, place 1/4 cup water, 1/4 cup white sugar and 1 tablespoon chopped fresh mint in a saucepan and cook until the sugar dissolves. Leave it to cool for an hour, then strain to remove the mint. Divide the mixture between two glasses half-filled with ice, add 1/4 cup lemonade to each, and garnish with fresh mint.
The Disneyland recipe makes 2 pints of syrup, which you mix with water to serve. Pour 3 cups club soda into a pot with 1 cup sugar, 3 teaspoons lime juice, and 6 ounces frozen lemonade (thawed). Stir and boil until the sugar dissolves. Remove from the heat and stir in 6 tablespoons creme de menthe syrup before placing the mixture in the refrigerator.
To serve, dilute the chilled syrup with water, using 3 parts syrup to 5 parts water. Add a few drops of green food coloring if you wish, and garnish with a sprig of mint, some maraschino cherries and pineapple chunks.
A quicker option uses ginger ale as a base. Drop a bunch of fresh mint leaves into a punch bowl and cover with 1 1/2 cups sugar, 2 cups cold water and 3/4 cup lemon juice. Stir to dissolve sugar and release the mint flavor. Leave to rest for 30 minutes. Add ice to the bowl and empty a 2-liter bottle of ginger ale over the mixture. Stir gently and serve.