Squeeze lemons, reserving rinds. Measure 11/2 cups juice into large freezer-proof jar. Add bourbon, water and sugar and stir until sugar dissolves. Add lemon rinds. cover and let stand at room temperature 24 hours.

Squeeze rinds into bourbon mixture, then discard rinds. Strain bourbon mixture and return to jar. Cover jar and freeze for 24 hours.

Scoop slush into glasses. Garnish with mint and serve immediately.