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Clean and remove the tops of the strawberries, then quarter or halve them, depending on their size.
In a small saucepan, combine strawberries, sugar, and water.
Heat over medium-high heat until simmering, stirring occasionally.
Simmer for 8-10 minutes until the berries are soft and pale in color.
Remove from heat and strain out the berries through a fine-mesh sieve, being careful to not press the berries through but rather let the syrup strain out on its own.
Discard the berry remnants.
Optional: stir in a squeeze of fresh lemon juice to enhance the strawberry notes.
Let cool as needed and use immediately, or store in an airtight container in the fridge for up to 2 weeks.
*Notes:
Serving Size: this recipe makes approximately 1 ½ cups of syrup. Feel free to halve it if needed.
Frozen Berries: use frozen strawberries in place of fresh; they tend to be less sweet so be sure to taste test and add more sugar if you need to.
Thicker: to make thicker, more rich syrup, for pancakes and such, use a 2:1 ratio of sugar to water (other recipe suggested putting strained syrup back in pot and reducing to thicken).