1. Wash and hull strawberries.
2. Add strawberries, 1 cup sugar, 1 cup water, and a pinch of salt to a small pot over medium heat, stirring occasionally until the mixture reaches a simmer.
3. Once simmering, use a fork or potato masher to gently mash the strawberries to help release more of their juices. A chunky texture is good, a few gentle mashes are all you need to slightly macerate the strawberries. Stir again after mashing
4. Allow the mixture to gently boil on medium heat for 10-15 minutes, stirring occasionally.
5. As the syrup thickens and reduces you may need to lower the heat to avoid burning. Keep a close eye on the syrup as it boils.
6. The syrup is ready when a spoon dipped into the mixture leaves a thick coating of syrup on the spoon.
7. While warm, the syrup will be runny when warm and thicken once cooled in the fridge.
8. If you are going to strain the syrup, it’s easier to do so while it’s warm. Pour the syrup through a fine mesh sieve to strain out strawberry pulp and seeds.
9. Strawberry syrup can be stored in the fridge for up to 2-3 weeks or in the freezer for 2-3 months! 

Alternatively, to reduce cook time and thicken with cornstarch:

1. Follow the recipe through step 4.
2. Combine 1 tablespoon cornstarch and 1 tablespoon cold water together, mixing well until fully incorporated to make a slurry.
3. Pour cornstarch slurry into the simmering strawberry syrup, stirring well to incorporate, and allow to boil for 1-2 minutes until thickened, stirring frequently. Do not over-boil or the cornstarch can lose its thickening properties.