Add 3 tablespoons raw honey and 2 tablespoons hot water to the strawberries. Using a muddler or the back of a spoon, firmly muddle until the strawberries release their juices and the honey is fully dissolved. If you prefer a sweeter beverage, stir in up to 1 tablespoon granulated sugar until dissolved.

Strain (optional)

For a smoother lemonade, press the muddled mixture through a fine-mesh sieve into a small bowl, discarding seeds and solids. For a rustic texture, skip straining and keep the purée with the pulp.

Fresh Lemonade

Juice lemons

Roll the lemons on the counter to loosen juices, cut in half and juice until you have approximately 3 ounces (about 4–5 lemons) of lemon juice. Strain to remove seeds and excess pulp if desired.

Combine lemonade base

In a pitcher, combine the 3 ounces fresh lemon juice with 3 cups cold water. Stir to combine.

Add strawberry purée

Pour the prepared strawberry purée or strained syrup into the pitcher with the lemonade base. Stir thoroughly until the color and flavor are evenly distributed.

Chill and adjust

Taste and adjust sweetness or tartness: add more honey or sugar for sweetness, or a splash more lemon juice or water to balance. Refrigerate for at least 15 minutes to meld flavors, or serve immediately over ice for a fresher finish.

To Serve

Assemble drinks

Fill glasses with ice (about 1/2 cup per glass). Pour the strawberry lemonade into glasses, filling to about 3/4 full. If you want a fizzy version, top each glass with sparkling water or club soda (about 1–2 ounces per glass) and gently stir once.

Garnish

Garnish each glass with a reserved lemon slice, 1 or 2 slices of strawberry, and 2–3 mint leaves if using. Serve immediately.

Storage

Store any leftover lemonade in a sealed pitcher in the refrigerator for up to 48 hours. If it separates, stir or shake before serving. Add ice and sparkling water just before serving to preserve effervescence.