In a medium pan on the stove top, heat 2 cups sugar and 1 1/4 cups water together until sugar dissolves.

Turn the heat down to a simmer and add sliced strawberries.

Simmer on low for about 10 minutes or so until strawberries are very soft.

Turn off the heat, and stir in fresh basil leaves.

Let the basil leaves steep in the hot strawberry syrup until the mixture comes to room temperature.

(You can put the pan in the refrigerator to speed up the cooling process.)

Press the mixture through a strainer into a gallon jug, pressing to get all the juice.

Discard the remaining basil leaves and strawberry solids.

Pour lemon juice and strawberry basil syrup into a 1 gallon jug or pitcher.

Fill pitcher with water and stir.

Optional: garnish with lemon slices, strawberry slices and fresh basil leaves