I skipped over the syrup in the store and went with a homemade version instead.
3 cups strawberries (hulled)
3/4 cup sugar
Place strawberries in saucepan and mash to a pulp. Cook over medium heat for 5 minutes.
Push mixture through a sieve (you should have about 3/4 cup juice)
Return the juice to the pan and add the sugar and mix well.
Bring to a boil and let simmer for 1 minute.
Remove from heat and pour through sieve again.
Skim any foam that may have formed. Chill before using.
Syrup can be stored in fridge, covered for up to a week.