Preparation

• Combine the sugar and strawberries with 2 cups water in a medium saucepan. Bring to a boil over medium- high heat, stirring occasionally. Reduce the heat to low and simmer until the berries begin to release their color and soften slightly, about 3 minutes. Stir in the lemon zest. Set aside and let cool completely. The berries will continue to soften and release their color while the syrup cools.
• Pour the cooled syrup and berries into a fine sieve set over a pitcher or bowl. With the back of a spoon or a rubber spatula, press lightly on the berries to extract most of the syrup. Discard the solids.
• Add the lemon juice and 2-1/2 cups cold water to the syrup mixture and stir until well blended.
• The lemonade can be served immediately over ice or refrigerated for up to two days.

Garnish options, by the glass or by the pitcher:

• Sliced strawberries, melon, or
  peaches.

  Whole blueberries, raspberries,
  or pitted cherries.

  Sprigs of fresh thyme, verbena, mint,
  or rosemary.

  Lemongrass slices or straws, lemon
  or lime slices, or ginger slices.