Instructions
Step 1
Make the simple syrup: In a small pot over medium heat, bring the sugar and 1 cup of water to a simmer and cook, stirring frequently, until the sugar has fully dissolved, 2–4 minutes. Remove from the heat and set aside to cool to room temperature. Use the syrup immediately or transfer to an airtight container and store in the fridge for up to 1 month.
Step 2
Make the lemonade: Set aside a few strawberries for garnish, then hull the rest. Transfer the hulled strawberries to a blender and process until smooth. Strain through a fine-mesh sieve into a large pitcher or 2-quart measuring cup, using a silicone spatula to push the purée through the strainer.
Step 3
Add the lemon juice and 2 cups of water to the strawberry purée in the pitcher. Stir in 1 cup of the simple syrup and taste. If necessary, add up to another 1 cup of water.
Step 4
Serve over ice. Garnish with the lemon slices and reserved whole strawberries.