1 pound strawberries, hulled and halved (about cups)
16 oz seltzer, chilled
mint, for serving
1. In a medium saucepan, bring water and sugar to a boil over medium-high. Reduce to a simmer and cook, stirring occasionally, until sugar dissolves, 2 minutes. Transfer to a pitcher and refrigerated until cool, about 45 minutes. Add lemon juice and stir to combine.
2. In a blender, puree strawberries until smooth. Pour through a fine-mesh sieve into a pitcher with lemon syrup, pressing on solid. Stir well to combine.
3. To serve, stir in seltzer and divide among ice-filled glasses. Trop with lemon slices and mint.