In a small saucepan over medium/high heat, combine the strawberries, sugar and water.
Bring to a low boil and let cook for 10 minutes, stirring occasionally.
Cook until the mixture is slightly thickened and most of the color is out of the strawberries.
Strain the content of the pan into a small bowl, using a mesh strainer. Set aside the strawberries to add to yogurt or pancakes! Let the syrup cool.
Pour two glasses of milk (one cup each) and add the syrup to the milk. I used just under 1/4 cup of syrup for each glass. You can use more or less, depending on how sweet you want the milk to be. Save the leftover syrup for more milk, or add it back to the strawberries and use it on waffles!
Notes
Nutritional info applies if you use ALL the strawberry syrup