Heat 2 cups water in a non-stick pan, add ginger and sugar and mix well. Let it cook till the sugar dissolves. Strain into another bowl and set aside to cool down to room temperature.Place the carrots and mint sprigs in a juicer and squeeze out the juice in a jar.

Squeeze out juice of 1 lemon into each serving glass, add 3 tablespoon ginger-sugar syrup, a few ice cubes and top with the carrot juice. Stir well.Garnish each glass with a mint sprig and serve chilled.