In a saucepan, stir sugar in water to dissolve, then bring to a boil. Add berries and bring water to a boil again. Reduce heat to medium and cook for 15–20 minutes, using a wooden spoon occasionally to crush the berries, getting them to release their juice. Remove from heat. Keep the syrup chunky by straining off only a little liquid and keeping the remaining strawberry pieces or, for a thinner syrup, strain entire mixture into a glass jar and keep only the juice for your syrup. Let cool and then refrigerate for up to one week.
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