Step 1

To a medium saucepan over medium-high heat, add the diced strawberries, water, and granulated sugar.

Step 2

Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and let it simmer gently for about 20 minutes. Avoid crushing the strawberries as it can make the syrup appear cloudy.

Step 3

While simmering, occasionally skim off any foam that may form on the surface. This will help ensure a clearer syrup.

Step 4

After 20 minutes, remove the saucepan from the heat and let it cool for a few minutes.

Step 5

Set a fine mesh strainer over an airtight container or jar. Pour the strawberry mixture through the strainer, allowing the liquid to separate from the solids. Discard the strawberries.

Step 6

Let the strained syrup cool to room temperature.

Step 7

Once cooled, cover the container with a lid and refrigerate the strawberry syrup until it becomes cold and fully chilled. Store in the refrigerator for up to 2-3 weeks.