Roll, halve and squeeze the lemons, then strain the juice into a jug.
Rinse, hull and blend the strawberries until smooth; strain the puree if a smoother drink is preferred.
Heat the sugar and water gently until the sugar dissolves, then cool the syrup completely.
Pour the lemon juice into the pitcher, add the strawberry puree, then add 3/4 of the syrup first.
Top up with cold water, stir until evenly coral-pink, then taste and adjust with the remaining syrup or more water.
Serve over ice with lemon wheels and halved strawberries.