Make the simple syrup by combining the sugar and ½ cup water in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the rose water, if using. Set aside to cool.

Add the strawberries to a high-speed blender or food processor and blend until strawberries are completely pureed and no large pieces remain, about 30 seconds. You can remove the seeds by straining through a fine mesh sieve.

Add the strawberry puree, lemon juice, simple syrup, and remaining water to a large pitcher and stir to combine and chill in the refrigerator for at least 30 minutes. Serve over ice cubes, garnished with fresh berries.