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In a 2 quart pot, bring water and sugar to a low simmer until all the sugar has completely dissolved. Turn off heat and allow to cool completely.
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While the syrup cools, wash and hull strawberries. Puree in a blender or food processor. Strain through a fine mesh sieve. This should give you about 1 cup seedless strawberry puree.
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Add 1 cup freshly squeezed lemon juice (seeds removed) to the simple syrup.
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Bring it all together in a large pitcher with 6 cups cold filtered water. Stir well and serve it on the rocks.