Rinse and hull 10 strawberries. Place them in a blender with 1 tablespoon simple syrup and 1 tablespoon fresh lime juice. Puree until smooth, about 15–20 seconds. If you prefer a smoother texture, strain through a fine mesh sieve into a bowl to remove seeds; discard solids.

Adjust sweetness

Taste the puree and add up to 1 additional teaspoon simple syrup if you want it sweeter. Stir to combine.

Muddled Base

Prepare glass

In a sturdy Collins or highball glass, add 10 fresh mint leaves and the wedges from 1 lime (use 3-4 wedges, reserve one wedge for garnish if desired). Add 1 teaspoon simple syrup.

Muddle

Gently muddle the mint leaves, lime wedges, and simple syrup 6–8 times to release the mint oils and lime juice. Do not over-muddle (avoid shredding the mint too much).

Assembly & Garnish

Combine

Fill the glass with about 1 cup crushed ice or ice cubes. Pour the prepared strawberry puree over the ice (about 3–4 ounces, depending on how thick you made it).

Top with soda

Slowly top with 6 ounces chilled lemon-lime soda. Gently stir 2–3 times with a bar spoon to combine the muddled mint/lime with the puree and soda without flattening the fizz.

Garnish & serve

Garnish with a mint sprig and a strawberry slice on the rim. Optionally add the reserved lime wedge. Serve immediately with a straw.