Directions

1. Slice the strawberries into a medium saucepan, then add the sugar, baises roses, coriander, and 1 cup of water. Set the pan over medium-high heat and bring to a boil, stirring occasionally, until the sugar has dissolved. Reduce the heat and simmer until the liquid is red and the berries are very soft, about 20 minutes. 

   Pour the mixture through a fine-mesh sieve set over a heat-proof bowl; allow it to drain for a few minutes to capture as much syrup as possible. Don’t press on the strawberries because that will produce a cloudy syrup. Discard the solids (or save them for smoothies!) and let the syrup cool to room temperature. Transfer the syrup to a clean jar, cover tightly, and chill.