Combine the honey and water in a small saucepan over low heat. Stir until the honey is completely dissolved and the mixture is smooth. Remove from heat and let cool to room temperature then transfer to the fridge to chill completely. This can be made the night before.

Add the lemon chunks, hulled strawberries, ice, cold water, milk, chilled honey simple syrup, and fresh basil leaves to a blender. Blend on high speed for a full 60 seconds until the mixture is completely smooth and vibrant pink. Everything should be fully broken down with no visible chunks of lemon peel or strawberry.

Set a fine mesh sieve over a large pitcher or bowl. Pour the blended lemonade through the sieve. Once most of the liquid has passed through use the back of a large spoon to press the pulp firmly against the mesh. Keep pressing until no more liquid comes through. Do not skip the pressing step. The most vibrant color and the most flavor is in that pulp.

Taste the lemonade. It should be bright, slightly tart, lightly creamy, and well balanced with the honey sweetness. If it tastes too tart add more honey syrup one tablespoon at a time. If it tastes too sweet add a small splash of cold water.

Pour immediately over ice in tall glasses. Garnish with a fresh basil leaf and a strawberry slice if you want to be fancy about it. Serve within 3 hours of blending for the best flavor. After that the lemon peel oils continue to release into the liquid and the bitterness takes over.