How to Make Strawberry Syrup
To make strawberry syrup, heat 1 cup of water and 1 cup of sugar together in a saucepan on medium heat. Once the sugar has dissolved, add 1 pound of rinsed, thin-sliced strawberries to the saucepan. Boil this mixture, stirring occasionally with a whisk. After 10 minutes, strain out the berries, then return the syrup to a boil and simmer it for 5 to 10 minutes. Finally, pour the finished syrup into a glass or bottle and store!
Heat the sugar and water on the stove over medium heat in a medium-sized saucepan. Fill a medium-sized saucepan with 1 cup (240 milliliters) of water and 1 cup (225 grams) of sugar. Place the saucepan on the stove, and turn the heat up to medium. Don't get impatient and turn the heat to high. If you heat the sugar water too fast, the sugar will caramelize. Water and sugar create a simple homemade syrup that can be flavored with strawberries or other ingredients. Prepare the strawberries while the sugar water is heating. Wash the strawberries and cut off the stems. Cut them into thin slices. Add the strawberries into the saucepan once the sugar has dissolved. Don't worry if the mixture appears thick. The strawberries will release more liquid once they start to cook. Add some lemon juice and/or vanilla extract for extra flavor. Add up to 2 tablespoons (30 milliliters) of lemon juice if you like your strawberry sauce tart. Add up to ½ teaspoon (3 milliliters) of vanilla extract if you like it on the sweet side. Bring mixture to a light boil and cook for 10 minutes, stirring it occasionally with a whisk. This will help everything cook more evenly. It will also help the sugar from caramelizing. Strain the syrup into a bowl. Place a mesh strainer over a mixing bowl. Pour the syrup into the bowl, through the strainer. Discard the cooked strawberries, or save them for later. Pour the syrup back into the saucepan, without the strawberries. You have just gotten all the flavor out of the strawberries. Now, you need to finish cooking the syrup to get it nice and thick. Return the syrup to a boil, then simmer for 5 to 10 minutes over low heat, stirring it occasionally. Once the mixture starts to boil, reduce the heat to low. Let it simmer for 5 to 10 more minutes. During this time, you'll notice the syrup start to thicken. Remember to give it a stir from time to time with your whisk. This will help the syrup cook evenly. Take the syrup off the stove, and pour it into a glass a jar or bottle. If you are using a bottle, pour the syrup through a funnel. This way, you won't spill any. When you are done, put the lid back on the jar or bottle. Let the syrup reach room temperature before you put it into the fridge. Don't place it into the fridge while it is still hot, or it may cause the surrounding food to heat up and start to spoil. Keep the syrup in the fridge, and use it within 2 weeks. It makes a great topping for popular breakfast and dessert foods, such as pancakes and ice cream. Prepare the strawberries. Wash the strawberries, and slice off the stems. Cut the strawberries into smaller pieces; this will ensure that they blend more smoothly. Zest and juice the lemons. Zest the lemons first; it will be a lot easier this way. Put the strawberries, sugar, honey, lemon juice, and lemon zest into a blender. If you don't have a blender, you can use a food processor fitted with metal blades instead. Blend for 20 to 30 seconds, or until smooth. Chunks or clumps. From time to time, you may have to open up the blender, and push the syrup down the sides with a spatula. This will help everything blend more smoothly. Taste the syrup, and adjust if necessary. If you'd like the syrup to be more sweet, add more sugar or honey. If you'd like the syrup to be more tart, add more lemon juice. Make sure to blend the syrup again to mix in your adjustments. Pour the syrup into a glass bottle or jar with a tight fitting lid. If you are using a bottle, pour the syrup through a funnel. Close the lid tightly once you fill the jar or bottle. Let the syrup cool to room temperature, then put it into the fridge. Don't put the hot syrup straight into the fridge. You will risk raising the temperature and spoiling the surrounding food. Keep the syrup in the fridge, and use it within 5 days. It makes a great topping for popular breakfast and dessert foods, such as waffles and cheesecake. 
Heat the sugar and water on the stove over medium heat in a medium-sized saucepan. Prepare the strawberries while the sugar water is heating. Add the strawberries into the saucepan once the sugar has dissolved. Add some lemon juice and/or vanilla extract for extra flavor. Bring mixture to a light boil and cook for 10 minutes, stirring it occasionally with a whisk. Strain the syrup into a bowl. Pour the syrup back into the saucepan, without the strawberries. Return the syrup to a boil, then simmer for 5 to 10 minutes over low heat, stirring it occasionally. Take the syrup off the stove, and pour it into a glass a jar or bottle. Let the syrup reach room temperature before you put it into the fridge. Keep the syrup in the fridge, and use it within 2 weeks. Prepare the strawberries. Zest and juice the lemons. Put the strawberries, sugar, honey, lemon juice, and lemon zest into a blender. Blend for 20 to 30 seconds, or until smooth. Taste the syrup, and adjust if necessary. Pour the syrup into a glass bottle or jar with a tight fitting lid. Let the syrup cool to room temperature, then put it into the fridge. Keep the syrup in the fridge, and use it within 5 days. 