Blend the hulled strawberries, basil leaves, freshly squeezed lemon juice, and filtered or sparkling water in a blender for 30–60 seconds until smooth.

Strain the blended mixture through a fine mesh strainer into a large pitcher to remove any pulp.

Sweeten to taste with agave or maple syrup, stirring well after each addition. Optionally add sliced strawberries for presentation.

Chill the mixture in the refrigerator for at least 30 minutes or serve immediately over ice, garnished with basil and sliced strawberries.

Pour any leftover lemonade into popsicle molds and freeze for 4–6 hours, to make a refreshing treat.