Strawberry-Lemon Syrup

From Cooking Light Magazine March 2000
use with Peanut Butter pancakes, or on frozen yogurt or ice cream

3 C sliced strawberries, divided
1 C sugar
3/4 C water
2 Tbsp fresh lemon juice
1 tsp grated lemon rind

Combine 2 cups strawberries, sugar, water and lemon juice in a non-aluminum medium saucepan, and bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups, about 20 minutes. Remove from heat, let stand 10 minutes. Stir in remaining strawberries and rind.