Thaw and drain strawberries ahead of time on paper towel or defrost in the microwave and drain the juice.

Puree the strawberries in a blender.

Add pureed strawberries, sugar, corn syrup and water to a medium to large sauce pan.

Bring the mixture to a boil and boil while stirring for about 15 minutes or until mixture has turned into a syrup consistency. (Note: syrup will thicken as it cools as well)

When syrup is desired consistency, remove from the heat and pour it through a fine metal strainer to remove some of the seeds. I like to strain my syrup into a glass serving container.

Serve over pancakes, waffles or French toast. Enjoy!