Instructions

1. Begin by preparing the strawberries. Rinse them thoroughly under cold water to remove any dirt or impurities. Once clean, hull the strawberries by removing the green tops and stems. You can do this by using a paring knife or a strawberry huller. Cut the strawberries into halves or quarters to help them release their juices more easily during cooking.
2. In a medium saucepan, combine the hulled strawberries, sugar, and water. Stir the mixture gently to ensure the sugar is evenly distributed among the strawberries.
3. Place the saucepan over medium heat. As the mixture heats up, the sugar will begin to dissolve. Stir occasionally to prevent the strawberries from sticking to the bottom of the pan. Continue to cook until the mixture comes to a gentle boil.
4. Once boiling, reduce the heat to low and let the mixture simmer for about 10-15 minutes. This will allow the strawberries to break down and release their juices, creating a syrupy consistency. You can mash the strawberries lightly with a fork or a potato masher if you prefer a smoother syrup.
5. After simmering, remove the saucepan from the heat. Stir in the teaspoon of lemon juice, which will add brightness and help balance the sweetness of the syrup.
6. Let the syrup cool for a few minutes before straining it. To strain, place a fine-mesh sieve or cheesecloth over a bowl or jar. Pour the strawberry mixture into the sieve to separate the liquid syrup from the solids. Use the back of a spoon to press down on the solids to extract as much syrup as possible.
7. Once strained, transfer the syrup to a clean glass jar or bottle. Allow it to cool completely before sealing. The syrup can be stored in the refrigerator for up to two weeks.
8. To use your homemade strawberry syrup, drizzle it over pancakes, waffles, or ice cream, or mix it into your favorite drinks for a refreshing strawberry flavor.