Place all syrup ingredients into a saucepan. Bring to a boil then reduce to a simmer and let cook for 15-20 minutes until strawberries are very soft and the lliquid has become deep red.
Strain the syrup through a mesh sieve making sure not to press down the strawberries.
Leave the syrup to cool to room temperature then move to the fridge and wait at least an hour to chill. You can use the leftover strawberries as ice cream garnish.
Place 30 ml of the strawberry simple syrup into the bottom of a cocktail glass. Add a handful of ice. Then pour over the gin and finish with regular or pink tonic water.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu