Begin by hulling one pound of fresh strawberries, removing the green tops and any blemished spots. Place the cleaned strawberries into a medium saucepan along with one cup of granulated sugar. Stir the mixture well to ensure the sugar coats the strawberries evenly.

Allow the strawberry and sugar mixture to macerate for 30 minutes to 1 hour at room temperature.

After macerating, place the saucepan over medium heat, stirring occasionally. Let the mixture come to a gentle simmer for about 5–7 minutes.

Once simmering, reduce the heat to low and let the mixture simmer for another 10–15 minutes.

Remove the pot from the heat and let it cool slightly before straining using a fine-mesh sieve.

Allow the strained strawberry syrup to cool completely at room temperature.

While the strawberry syrup is cooling, prepare to make the lemonade base by squeezing fresh lemons for about 1.5 cups of juice.

In a large pitcher, mix the six cups of water with the freshly squeezed lemon juice.

Combine the cooled strawberry syrup with the lemonade mixture in the pitcher.

Place the lemonade in the refrigerator and allow it to chill for at least 30 minutes.

When ready to serve, fill glasses with ice cubes and pour the chilled Strawberry Lemonade over.