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To a blender (or large jar if using an immersion blender), add strawberries, juice of lemon, honey, flaky sea salt, and water. Blend until smooth, then strain. Store in the fridge for up to 1 week.
To make the drink, into a deli container, add quartered strawberries, small pieces of lemon, basil, and raspberry jam. Muddle everything together until juicy and incorporated.
Add ice all the way to the top, then add strawberry puree and greek yogurt.
Top with coconut water (or regular water), seal the container, and shake until creamy and a light milky pink color.
Pour into your favorite glass and enjoy cold.