Hull and slice the strawberries into 1/2-inch pieces, then blend them until smooth. If you prefer a pulp-free lemonade, strain the blended strawberries through a fine-mesh sieve, pressing gently to extract all the juice and leaving behind the solids. Set the strawberry puree aside—I find that blending rather than just mashing gives you a more uniform, vibrant flavor throughout the drink.

In a medium pot, combine the sugar, 2 cups water, and a pinch of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar completely dissolves, about 3-5 minutes. Once the sugar has melted, remove the pot from heat and let the syrup cool to room temperature. This cooling step is important because adding hot liquid to fresh lemon juice can diminish its bright, acidic flavor.

In a large pitcher, combine the cooled simple syrup from Step 2, the strawberry puree from Step 1, and the freshly squeezed lemon juice. Tear 2-3 sprigs of fresh mint and add them to the pitcher to gently infuse the mixture with minty notes. Stir well to combine all components, then cover and refrigerate for at least 1 hour to allow the flavors to meld and the mixture to chill thoroughly.

Remove the pitcher from the refrigerator and stir in the 2.75 cups of water to reach your desired strength and volume. Taste and adjust the sweetness or tartness if needed by adding more water, lemon juice, or a bit more syrup. Pour the lemonade into glasses filled with ice, garnish each glass with a fresh mint sprig, and serve immediately. I like using quality bottled water for a cleaner taste that doesn't compete with the delicate strawberry and lemon flavors.