In a saucepan, combine 1 cup of water, 1 cup of granulated sugar, and a handful of fresh mint leaves. Heat over medium-low until the sugar dissolves, stirring regularly.

Once dissolved, bring to a gentle simmer for about 1 minute, then remove from heat. Allow to steep for 30 minutes.

While the mint syrup cools, wash and hull 2 cups of strawberries. Blend with 1/4 cup lemon juice until smooth.

Strain the mixture if desired for a smoother texture.

In a large pitcher, combine the strawberry puree with 1 to 2 cups of lemon juice and the cooled mint syrup. Add 2 to 3 cups of water and stir well.

Cover the pitcher and refrigerate for at least 3 hours (or overnight).

Serve over ice and garnish with lemon slices, mint sprigs, and strawberries.