In a small saucepan, combine 1 cup sugar and 1 cup water. Bring to a boil, stirring to dissolve sugar. Remove from heat and allow to cool. Squeeze lemons for lemon juice. Puree strawberries in a food processor fitted with a steel blade. Force the puree through a strainer to remove some of the seeds. Pour strained puree into a large pitcher. Add sugar syrup and lemon juice. Top with five cups cold water. Refrigerate until well chilled. Serve over ice.
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