Wash and chop the strawberries and keep aside. Place them in a mixer and pulse at regular intervals. It should be pulpy in consistency and not become a paste.
Heat water in a deep pan. when it hot add the sugar and keep stirring with a ladle till it dissolves completely put citric acid in it to get clean sugar syrup.Pass the solution through a fine sieve to remove scum floating on top.
Heat syrup again till two string consistency then mix crushed strawberries cook till thick.Check by droping strawberry crush on plate if no water spread all over it means your crush is ready to store.
Pour into dry and hot sterilized bottles taking care not to fill them up to the rim. Screw on the tops and let them cool down to room temperature before storing.
If you want to store for long add 1/4 tsp sodium benzoate dissolved in little water but I didn't added it.
