1. Preheat oven to 375°F. Line a rimmed baking sheet with foil.

2. In a medium bowl combine 1/2 cup of the sugar, plus strawberries and lemon zest; mix well. Spread strawberries in an even layer on baking sheet. Roast strawberries 20 minutes or until softened and juicy. Remove from oven, and let cool 10 minutes.

3. Meanwhile, for the simple syrup, in a small saucepan combine remaining 3/4 cup sugar plus 3/4 cup water over high heat; bring to boiling. Cook until sugar dissolves. Remove from heat; let cool completely.*

4. In a blender combine strawberries and 3 1/4 cups water; cover and blend until smooth. Pour through a strainer into a pitcher. Stir in lemon juice and syrup, mixing well. (If your strawberries are very ripe, you may only need about half of the syrup.) Refrigerate at least 30 minutes before serving. Pour into chilled glasses, garnish with lemon slices and mint (if desired), and serve.

• 0 g Fat
• 0 g Saturated Fat
• 0 mg Cholesterol
• 0 mg Sodium
• 50 g Carbohydrate
• 2 g Fiber
• 1 g Protein