2/3 cup sugar
1/3 cup water
1 pint strawberries
1 Tbsp. lemon juice
Mix sugar and water into a pot and bring to a boil. Simmer until the sugar is completely dissolved. Allow syrup to cool completely. Place half of berries in a blender; add lemon juice and all the cooled syrup. Puree until smooth. Coarsely chop the remaining strawberries and add to puree. Serve with Pound cake, angel food cake or strawberry shortcake.
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