Squeeze the juice from about 7 ripe lemons until you have 1½ cups of freshly squeezed lemon juice. Combine the lemon juice with 1½ cups of granulated sugar in a heat-proof jug. Carefully add 2 cups of boiling water and stir until the sugar dissolves.

Let the lemon-sugar mixture cool for about 5 minutes. Hull and chop 10 large strawberries into smaller pieces. Blend the cooled lemon base with the chopped strawberries until smooth and pureed.

Pour the mixture into a pitcher. Slowly stir in 4 to 5 cups of cold water, tasting as you go to reach your desired strength.

Optionally strain the mixture through a fine sieve to remove any pulp or seeds for a smoother texture.

Serve over ice in tall glasses, garnishing with fresh strawberry slices and lemon wedges for a beautiful finish.