Hull and roughly chop the 28 oz of fresh strawberries, then blend them with the chilled lemonade until completely smooth. This creates a vibrant, flavorful base that will become the foundation of your punch. I like to blend in batches if your blender is smaller than 2 quarts to ensure smooth, even blending without overflow.

Pour the strawberry-lemonade mixture through a fine-mesh strainer into a large pitcher, pressing gently on the solids to extract all the liquid while leaving most pulp behind (a little texture is nice, but strain it enough for a smooth consistency). Stir in the sea salt to balance the acidity and brighten the overall flavor profile.

Gently stir in the chilled lemon-lime soda and vodka into the strained strawberry base, mixing until well combined. Add the sliced lemon rounds and fresh mint leaves to the pitcher, stirring gently to distribute them throughout. I find that adding the mint just before serving (rather than hours ahead) keeps it bright and aromatic without becoming bruised or overpowering.

Fill serving glasses with ice and pour the punch mixture over top. Garnish each glass with halved strawberries, additional lemon slices, or a sprig of mint for visual appeal. Stir the pitcher occasionally between pours to keep the fruit and flavors evenly distributed.