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Clean, hull and chop the strawberries into small pieces.
Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves.
Add the berries and cook gently bubbling until the berries break down, about 10 to 12 minutes, turning the heat to low when it starts to boil. Be careful not to have the heat too high, or the syrup will come out too thick! As the berries get softer, break them down with a spatula, potato masher, or the tines of a fork.
Once the berries are fully broken down, strain the syrup into a jar using a fine mesh sieve or strainer: use a spatula to force it through until all the seeds are strained out. Allow to cool: the syrup will thicken more as it cools. Store refrigerated for up to 3 weeks.