2cupsfresh strawberries,hulled and roughly chopped * see notes for using frozen
1teaspoonfresh lemon juice
In a medium saucepot, combine strawberries, sugar, and water. Place over a stove burner set to medium-high heat and bring the mixture up to a boil (stirring occasionally to prevent the bottom from burning).
Once boiling, reduce heat to medium-low and simmer for 5 to 10 minutes, stirring occasionally, until thick and glossy. The strawberries should have significantly softened and turned almost mushy. If needed, skim off any foam that rises to the top while cooking the syrup.
For a thicker syrup, cool slightly and then puree the mixture. For a medium consistency, strain using a fine mesh sieve over a bowl or jar. For a very smooth syrup, line a strainer with a thin layer of paper towels or cheesecloth, and then strain the syrup into a bowl or jar.
* You can make this recipe with frozen strawberries. It's the same measurement and the same process, the only difference is it may take you slightly longer too cook the syrup because of the defrosting time.