In a saucepan over medium heat, combine the sugar and honey with 2 cups tap water and the lemon peel. Bring to a boil, stirring to dissolve the sugar, and boil for 1 minute.
Remove from the heat, stir in the 4 large mint sprigs, and let stand for 30 minutes to infuse the syrup with the mint.
Discard the mint sprigs. Strain the syrup through a fine-mesh sieve into a small pitcher or bowl. Stir in the lemon juice and refrigerate until cold.
Just before serving, transfer the syrup mixture to 1 or 2 pitchers. Add the sparkling water and stir well. Add ice cubes. Serve in tumblers and garnish each serving with a lemon slice and a mint sprig.
If you'd like top with Ciroc Summer Citrus, ice, and shake well then serve.