Instructions

To make the syrup: In a small saucepan, combine the water and sugar and bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, remove from the heat and let cool to room temperature.

In a blender, purée the strawberries until smooth. Transfer to a storage container and add the cooled syrup and mint. Cover and refrigerate for 12 hours. Strain the syrup through a fine mesh strainer and refrigerate for up to 5 days.
 
To make the cocktail: Combine all of the ingredients in a liquid measuring cup. Pour the mixture into an ice cube tray and freeze until solid. Transfer the frozen drink cubes to a blender and blend until smooth. Serve immediately. 

Photo Credit: Jordan Farrell