- 4 cups water
- 1 1/4 cups sugar
- 5 cups lightly packed fresh mint sprigs
- 1 quart hulled strawberries, divided
- 1 cup lemon juice
- Place 2 cups water, 1 cup sugar, and mint in a 3- to 4-quart pan. Bring to a boil over high heat; cover and simmer for 10 minutes. Pour through a fine strainer into a blender; press to extract liquid. Discard mint.
- Thinly slice about 1 cup of the strawberries and set aside. Add half of remaining berries to blender and whirl until smooth; pour into a wide-mouth pitcher or bowl (at least 2 1/2-qt. size).
- Smoothly puree lemon juice and remaining whole berries in blender; add to pitcher. Stir in sliced berries and remaining water. Add sugar to taste, if needed, stirring until dissolved.
- Cover and chill at least 3 hours or up to 2 days. Stir before serving.