Wash your strawberries thoroughly and slice them in half for quicker cooking. Peel your kiwis and chop them into rough chunks.

In a medium saucepan over medium heat, combine the white sugar, filtered water, sliced strawberries, and diced kiwis.

Stir occasionally as the mixture begins to heat up, making sure the sugar dissolves completely.

Simmer gently for about 20 minutes, allowing the strawberries and kiwis to break down and infuse the syrup with flavor and color.

Remove the pan from heat and let the mixture cool to room temperature.

Strain the syrup through a fine mesh strainer into a clean container, pressing the fruit gently to extract as much liquid as possible.

Store your finished syrup in an airtight container in the refrigerator for up to three weeks.