Step 1

First, Remove the stems from the strawberries.

Step 2

If you're not worried about having a cloudy syrup then lightly mash the berries with a fork or potato masher. Alternatively, slice into quarters and take care not to mash the pieces while they cook.

Step 3

In a medium saucepan, combine all the ingredients. Cook over medium heat and bring to a boil then reduce the heat slightly and simmer for about 15-20 minutes for the berries to soften and release their juices and the sauce to thicken slightly.

Step 4

Sieve the mixture to remove the strawberry pulp.TOP TIP: when sieving the strawberry mixture, making sure not to press the pulp/ pieces at all or else this will make your syrup cloudy.

Step 5

Once you’ve sieved the syrup then you can further reduce it for a few minutes to allow it to thicken slightly more. Or remove from the heat immediately and allow to cool.

Step 6

Transfer to an airtight jar and place in the fridge.

Step 7

This syrup can be stored in an airtight container in the fridge for around 3 weeks. This may be freezer friendly too, though I haven't tried.