• Combine the boiling water with the sugar in a heat-safe measuring cup or quart-sized mason jar. Stir until the sugar dissolves.
• Pour in the lemon juice.
• Stir in the strawberry puree and basil.
• Add ice to fill. Stir.
• Add cold water if needed.
• Divide between two glasses. Serve with a slice of fresh lemon and a sprig of basil.

Strawberry Puree

• Thaw the berries in the microwave or by leaving out at room temperature for an hour. Blend in a blender.
• Optional: press through a fine mesh sieve to remove the seeds.