In a small pot, add the strawberries, ¼ cup of the agave, and water. Bring to a simmer and cook for 5 to 10 minutes until the strawberries have basically turned to mush.
Put a fine mesh strainer over a bowl and pour the strawberry mixture in. Use a spatula to smush the strawberries through the strainer as best as you can. Leftover strawberry mush can be used on top of oatmeal, in a smoothie, or just spread on toast. It tastes like a lightly sweet jam!
And now you are left with your gorgeous syrup! If you prefer a sweeter syrup, just add up to ¼ cup more agave to taste.
To make strawberry milk: pour a glass of your favourite non-dairy milk and add the syrup to taste. I like about 3 tablespoons per 1 cup non-dairy milk.Store leftovers in an air-tight container in the fridge for up to a week.