2. Place a strainer over another deep bowl. Line the strainer with a large piece of butter muslin. Pour the macerated strawberries and any liquid in the bowl into the muslin lined strainer. Gather the corners of the muslin to make a bag. Using one hand to twist the top of the muslin “bag,” squeeze the strawberries to expel their juice. Continue to squeeze and massage the strawberries while tightening the top of the “bag” until only the seeds and hard pulp are left.

3. Place the juice in a saucepan with the sugar. If a lot of bad berries were discarded, reduce the sugar by a proportional amount. Bring the juice and sugar to a low boil over medium heat. Watch the mixture carefully so that it does not boil over. Skim any white foam that forms on the surface. Once the mixture comes to a boil, lower heat and continue to boil gently for 10 minutes.

4. Pour the cooked syrup into a clean bowl and set aside to cool. When cool, bottle the syrup.