In a small pot, combine strawberries and the water and simmer for 10 to 15 minutes, until water is bright red and strawberries are dull.
Strain the juice from the strawberries through a fine mesh strainer and discard the strawberries.
Wipe out the pot, return juice, and add your sugar.
Simmer, stirring occasionally, for 5 to 15 minutes*, until syrup is thickened and reduced to about ½ to ⅔ cup. Syrup will seem a bit runny at this point, but will thicken as it cools.
Serve over waffles, pancakes, or ice cream, and enjoy!
*Simmer time will vary depending on how much liquid was in your strawberries (old strawberries will produce significantly less liquid and therefore cook much faster). Pull the syrup from the heat as soon as it looks like it has started to thicken, even if that is only after a couple of minutes. Let it sit for a few minutes and if it is not thick enough, return it to heat to reduce further.For perfectly clear syrup, skim the white froth off the top every few minutes. It has no effect on taste, but the syrup looks prettier without it.Store syrup in the refrigerator in an airtight container for up to 2 weeks.