Never done this before. Scaned a few recipes, watched a few YT videos, got the gist, decided to give it a go.
I don't do recipes. I tend to reference them on occasion, but I try instead to understand what is occuring and how to tell the outcome, adjusting ingredients on the fly to achieve it. With that said... my recipe for strawberry syrup....
I managed to slice out 410g of strawberry into the pan. So I added imaginatively 410g of white sugar and 410g of water.
I raised it very slowly towards the boil and simmered it on the lowest burner.
The idea is for the strawberries to turn white when almost all the "goodness" has been dilluted into the sryup and only really pulp remains.
Next. I am cooling the mixture down to below "ouch" temperature before pouring it into a new pan lined with a fine mesh bag (I don't have a strainer). I understand it is important NOT to "mash" the pulp. Barely squeeze, preferrably allow to drip over a protracted period.
In theory I should be able to transfer that to a bottle. I am hoping to use a 500ml bottle so I may need to reduce it more to fit..... not thought this far ahead.