Start the Syrup: In a medium saucepan, combine the 200g of caster sugar and 250ml of water. Heat over a medium flame, stirring occasionally, until the sugar has completely dissolved. This should take about 3-4 minutes.

Add the Strawberries: Add the quartered strawberries to the sugar syrup. Bring the mixture to a gentle simmer. Reduce the heat slightly and let it bubble gently for 10 minutes, stirring occasionally. The strawberries will break down and release their juices, turning the syrup a brilliant red.

Infuse the Mint: Remove the saucepan from the heat. Add the large bunch of fresh mint to the hot syrup. Push the mint down with a spoon to ensure it's fully submerged. What works best for me is to let it steep off the heat for at least 30 minutes. This infuses the syrup with a fresh minty aroma without cooking the herb, which can cause bitterness.

Strain the Syrup: Place a fine-mesh sieve over a heatproof bowl or jug. Carefully pour the strawberry and mint mixture through the sieve. Use the back of a spoon to press down firmly on the strawberries and mint to extract every last drop of flavourful syrup. Discard the solids.

Chill Completely: Cover the syrup and place it in the refrigerator to chill completely. This is a crucial step! It should take at least 1 hour, but you can leave it longer. A properly chilled syrup will ensure your final lemonade is cold and refreshing, not lukewarm.

Squeeze the Lemons: While the syrup is chilling, squeeze your lemons to get 250ml of fresh juice. It's worth the effort to remove any pips.

Assemble the Lemonade: In a large pitcher (at least 2-litre capacity), combine the chilled strawberry mint syrup and the fresh lemon juice. Stir well.

Dilute and Serve: Pour in 1 litre of cold still or sparkling water and stir everything together. Add a generous amount of ice cubes, a few fresh strawberry slices, lemon wheels, and some fresh mint sprigs for garnish. Serve immediately and enjoy the fruits of your labour!