Make the strawberry base: In a small saucepan, combine the sliced strawberries with 1/4 cup water and 2 to 3 tablespoons sugar. Cook over medium heat for 5 to 7 minutes, stirring, until the berries soften and release their juices. Lightly mash with a spoon to help them break down. Remove from heat and let cool slightly.

Strain the strawberry mixture: Press the cooked berries through a fine-mesh strainer into a bowl or measuring cup. You should end up with a bright red purée or syrup. Discard the solids or save them for yogurt or oatmeal.

Brew the tea: Bring 6 cups of water just to a boil. Remove from heat and add the tea bags. Steep for 4 to 5 minutes for a medium strength, or up to 7 minutes for stronger tea. Avoid steeping too long to prevent bitterness.

Sweeten while warm: Remove the tea bags and stir in the remaining sugar (or honey), plus the lemon juice. Taste and adjust the sweetness. Remember the strawberry syrup will add more sweetness later.

Combine: Stir the strawberry syrup into the warm tea. Mix well and taste again. If the flavor is too strong, add cold water in small splashes to balance.

Chill: Transfer to a pitcher and refrigerate for at least 1 to 2 hours until cold. The flavors meld as it chills.

Serve: Fill glasses with ice. Pour the strawberry iced tea over the ice and garnish with fresh strawberry slices, a lemon wheel, or a sprig of mint if you like.