Wash and slice 2 cups of fresh strawberries. In a medium saucepan, combine strawberries, 1 cup of granulated sugar, and 1 cup of water and cook over medium heat for about 30 minutes until syrupy.

Strain the liquid to remove solids and let the syrup cool to room temperature.

In a separate pot, bring 2 cups of water to a boil, add 3-4 tea bags and let steep for 5 minutes. Remove tea bags and stir in 1/4 cup of granulated sugar until dissolved.

Cool the brewed tea to room temperature.

In a large pitcher, combine the cooled strawberry syrup, brewed tea, 2 cups of cold water, and 1 tablespoon of freshly squeezed lemon juice. Stir well.

Serve over ice cubes in tall glasses and garnish with fresh mint leaves and sliced strawberries.