Ingredients
1 cup sugar
1 cup fresh lemon juice (from 6 lemons), plus 1 lemon, sliced, for serving
1 pound strawberries (3 cups), hulled and halved
16 ounces seltzer, chilled
Mint sprigs, for serving
Preparation
In a medium saucepan, bring 2 cups water and sugar to a boil over medium-high. Reduce to a simmer and cook, stirring occasionally, until sugar dissolves, 2 minutes. Transfer to a pitcher and refrigerate until cool, about 45 minutes. Add lemon juice and stir to combine.
In a blender, puree strawberries until smooth. Pour through a fine-mesh sieve into pitcher with lemon syrup, pressing on solids. Stir well to combine.
To serve, stir in seltzer and divide among ice-filled glasses. Top with lemon slices and mint.
