Bring 2 cups water and the sugar to a boil in a small saucepan. Stir until the sugar is completely dissolved, about 30 seconds, and turn off the heat. Let cool to room temperature.
In a large pitcher, combine the sugar syrup, lemon zest and juice and another 2 cups water; stir until well blended.
Combine the berries in a blender and blend until pulverized. Strain through a fine-mesh strainer to remove the seeds. Stir the juice into the lemonade pitcher.
Chill thoroughly before serving, or serve with extra ice. Garnish with a few whole berries (float them in the drink) and a lemon wedge.
About this recipe
Reprinted with permission from Edible Dallas & Fort Worth: The Cookbook © 2012 by Edible Communities, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.