Using firm pressure, roll lemons on countertop with hands before slicing to ensure you get the most juice out of them. 

Slice lemons in half and juice over a bowl, using a fine mesh strainer to remove seeds and pulp. Set aside.

Hull strawberries and puree using a blender or food processor. Add a few teaspoons of water as needed to ensure that a smooth, pourable puree forms. Set aside.

In a small sauce pan over medium heat, combine 1 ½ cups water with 1 cup of honey, stirring until honey dissolves. Do not boil — just heat enough to melt honey.

Combine lemon juice, strawberries and sparkling water in pitcher. Add the honey mixture and rosewater. Stir to combine ingredients. Refrigerate.

Pour chilled lemonade into punch bowl and garnish with flowers and fresh mint leaves. Use ladle to serve drinks over ice.