• Wash strawberries well. Remove stems, hull, and cut into quarters.
  
• Place strawberries, sugar, 1/4 cup water, and lemon juice in a large saucepan and heat over medium-high heat.
  
• When the mixture comes to a light boil, reduce heat and simmer 8-10 minutes or until strawberries become soft and syrup thickens.
  

For Chunky Syrup / Strawberry Topping:

• Follow steps above for tips on thickening if needed. Allow to cool before serving.
  

For Blended Syrup:

• Use a blender, immersion blender, or food processor to blend strawberry mixture to desired consistency.

  Pour mixture into liquid measuring cup or jar through a fine mesh strainer (this will help remove the seeds) and allow to cool before serving.
  

For Simple Syrup (No Seeds, No Strawberry Bits):

• Drain the liquid from the strawberries into a large liquid measuring cup or jar. Press the strawberries gently to release excess juices. Skim foam from the syrup if needed.

  If syrup is too thin, return to sauce pan and bring to a simmer. Thicken by combining 1/4 cup water and 2 tablespoons cornstarch. Add slowly, stirring constantly, until desired thickness is reached.

  Allow to cool before serving.

  Use excess strawberry pulp leftover in strainer as a spread if desired (It is SO good on toast or biscuits).