Preheat oven to 375 F.
Slice lemons in half and place them cut side up in a 9x5 loaf pan.
Hull strawberries and cut them in half and then arrange them on a lightly greased baking sheet in an even layer. Make sure it has a lip so no juice escapes.
Sprinkle lemons and strawberries with 1/4 cup of the sugar.
Bake for 20-25 minutes
Once fruit is done, allow lemons to rest while you transfer strawberries to a blender and pulse until a puree forms.
Add sugar to the blender and pulse for a couple seconds.
Juice your lemons, they'll still be hot, but also really soft and will take no time at all!
Add lemon juice to blender and pulse.
Pour into a large pitcher and add the water, stir until mixed.
Chill until ready to serve and pour over ice.