Assemble and measure ingredients; wash, hull, and cut strawberries in half (or quarters if large).  

In a small saucepan, stir together strawberries, sugar, and one cup water. Bring to a boil, stirring constantly to dissolve sugar. Reduce heat to low and simmer for 10 minutes. Turn off heat. Stir in mint leaves and steep at room temperature for 10 minutes. 

Over a bowl, pour mixture through a fine mesh strainer without pressing (see note); let syrup cool completely before storing in a pint jar—syrup can be stored in the fridge for up to three weeks.  

In a small saucepan, bring 3 ½ cups water (and baking soda, if using) to a boil. Turn off heat. Add teabags and steep 5 to 10 minutes, depending on how strong you like your tea. Remove teabags and stir in ½ cup strawberry mint syrup. Let mixture cool completely before chilling in a quart-size jar for at least 3 hours. 

To serve, fill pint jars with ice and pour in the sweet tea. Add more strawberry mint syrup to taste. Garnish with strawberry, lemon wheels, and/or mint sprigs. Enjoy! 

*Notes: 

White tea creates a brighter red color and milder flavor. Black tea creates a deeper color and stronger flavor. 

Baking soda mellows out the bitterness of the tea. If you’re using white tea, this step is likely unnecessary.  

Remaining strawberry pulp can be served over yogurt or ice cream.