Hull 12 oz of strawberries.* Add to blender with water. Blend until very smooth puree.
Strain puree through a fine mesh sieve into a saucepan. Turn on heat to medium. Add sugar and lemon juice. Stir until sugar is dissolved completely.
Bring to a gentle boil and stir occasionally until syrup is thickened and coats the back of a spoon without running off. About 10 minutes from the time you put on the heat to finish.
Allow to cool, pour into airtight container and store in fridge for up to two weeks.
Rustic/No Blend Method
Dice 12 oz of strawberries, about 15 medium strawberries, and add to a saucepan over medium heat.
Add sugar, lemon juice, and water. Stir to combine. Bring to a boil and then reduce heat to medium low.
Allow to simmer 1 hour, stirring occasionally.
After 1 hour, strain pulp from syrup by pouring through a fine sieve into a heat safe bowl. Use a spoon to push and press gently on the strawberry to encourage draining. Occasionally scrape the bottom.*
When finished draining, allow to cool. Store in airtight container for up to 2 weeks in the fridge.
*Frozen strawberries can be used. For Blender method, puree frozen berries and water, heat until completely melted, then strain and return to pot to finish cooking. For No Blend method, simply dice frozen berries and proceed as usual. *To hull a strawberry, gently insert a paring knife into top of berry and spin to remove top and core. A melon baller works very well too. *Can be left chunky if desired.