1 pound strawberries, sliced
1/2 cup Muscovado sugar
3 1/2 cups water, divided
1 1/2 cups lemon juice (from 6 to 8 large lemons)
In a small saucepan combine 2 cups of the sliced strawberries with the Muscovado sugar and 1/2 cup water.
Bring the pot to a boil then reduce to a simmer. Simmer for 5 minutes.
Remove the pot from the heat then let cool. Cool completely in the refrigerator.
Strain the syrup through a mesh strainer, pressing firmly on the strawberries to push out some of their juices.
In a large pitcher add the lemon juice. Muddle the remaining sliced strawberries with the lemon juice.
Then stir in the syrup and the remaining 3 cups water.
Top with the lemonade making sure each highball glass filled with ice gets a good bit of the strawberries.
Finish with a grinding or two of fresh cracked pepper. Serve on a sunny day.