In a small saucepan, combine the sugar and the water. Heat slowly over low heat until the sugar is fully dissolved. Let cool and chill. NOTE: this yields approx. 3 cups of syrup.
Remove the green leafy top (the hull) from the strawberries. Cut the strawberries in half or quarters and add to the pitcher of a blender. Add 1/4 cup water and puree until smooth. Straining the mixture is optional. Set aside.
Juice the lemons, being careful not to get any seeds in the juice. Set aside.
In a large pitcher or beverage dispenser, combine the strawberry puree, lemon juice, 2 cups of the simple syrup, and the water. Stir to combine. NOTE: If serving immediately and adding ice, reduce water to 5 cups.
Garnish with sliced lemons and strawberries and fresh mint leaves.