For the lemon syrup, combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Once the liquid reaches a boil, reduce the heat and simmer until the sugar is completely dissolved, 3-5 minutes. Remove from heat and strain the lemon juice into the syrup. Stir and set aside to cool.
For the strawberry rose syrup, in a small saucepan over medium heat, combine the berries and sugar. Bring to a boil, then reduce the heat to low and simmer 3-5 minutes, until the berries are very juicy. Use a metal spoon or a potato masher to break up the berries. Add one teaspoon of the rose water and taste, adding more if you like (but do it a little at a time, and pour into a measuring spoon away from the saucepan…it can spill over all too easily, ruin the berries and make this an irritating, rather than a satisfying, experience). Strain the syrup--there should be about 1/2 cup of syrup--and set aside the berries for another use (vanilla ice cream doesn't hurt anything).
To mix the lemonade, fill a pitcher with lemon syrup and the strawberry rose syrup. Add four cups of ice cold water and stir to combine. Taste. If it’s too sweet for you, add more cold water. If it's not tart enough, add more lemon juice. If you’d like to taste more rose in your lemonade, add a little more rose water. Add ice to the pitcher just before serving, and serve in iced glasses. This strawberry lemonade, in the glass, takes on a lovely orangey hue.