- 2 cups granulated sugar
- 1 cup water
- 1/2 pound strawberries, hulled and sliced
- Place the sugar and water in a medium saucepan and stir to combine. Bring to a gentle boil over medium-high heat. Reduce the heat to medium low and simmer until the sugar is completely dissolved and the syrup is slightly thickened, about 5 minutes.
- Add the sliced strawberries and return to a simmer. Cook, stirring occasionally, until the strawberries have softened completely and the syrup has a distinct strawberry flavor, about 10 minutes. Remove from the heat and let cool to room temperature.
- Strain the syrup through a fine-mesh strainer and discard the solids. Transfer to a container with a tightfitting lid, cover, and refrigerate for up to 2 weeks.