In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.

In a blender, puree the pint of strawberries with 2 cups of the syrup on high for 1 minute and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.  If you prefer, right before serving, strain the strawberry lemonade through a fine mesh sieve to remove the strawberry seeds.

Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.